Preparation 10 mins
Cooking 8 mins
Food units per serve: 1 unit bread, 1 unit dairy, 1 unit fruit
This summer pudding is quick and easy to make. Frozen berries are a great alternative to fresh: they are very cost-effective and no less delicious. Be sure to get an unsliced loaf of bread, so you can slice it very thinly yourself.
- Frozen mixed berries, 600 g , fresh or frozen
- Castor sugar, granulated, 3 tablespoon(s) , or powdered sweetener
- White bread, 140 g , trimmed, unsliced day-old bread
- Greek yoghurt, low fat, 400 g
- Place the berries and 2 tablespoons water in a small saucepan, then cover and bring to simmering point. Cook over low–medium heat for 5 minutes or until the berries have softened and released their juices. Stir in the sugar or sweetener, then leave to cool to room temperature.
- Using a sharp serrated knife, cut the bread into very thin slices – the thinner you can make them, the better. Place half the bread over the base of a 22 cm × 16 cm baking dish, breaking off pieces of bread to fit and cover the base. Spoon over half the berry mixture, spreading to cover the bread. Place the remaining bread in a single layer over the top, then spoon over the remaining berry mixture.
- Cover the dish with plastic wrap, then refrigerate for 1 hour or until chilled. Spread the yoghurt over the top, then serve.
Tip: Day-old bread works best for this recipe.