Photo of Little summer puddings by WW

Little summer puddings

7
7
7
SmartPoints® value per serving
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Easy
Summer berries are layered with bread in individual basins to make these perfect puddings.

Ingredients

Blueberries

225 g

Caster Sugar

25 g

Strawberries

150 g, sliced

Raspberries

150 g

Co-op Low Fat Natural Yogurt

320 g, (8 tbsp) plain

White bread, sliced

6 slice(s), medium

Mint, Fresh

1 sprig(s), to decorate

Instructions

  1. Put blueberries and sugar into a saucepan. Cook gently until juice just begins to run - about 2 - 3 minutes. Remove from heat, add strawberries and raspberries and leave to cool.
  2. Stamp out circles from bread, using biscuit cutters, to fit into four individual pudding basins. You need four 5 cm (2 inch) circles, four 6 cm (2½ inch) circles and four 7.5 cm (3 inch) circles.
  3. Put small bread circles into pudding basins. Spoon in half the fruit mixture. Layer medium bread circles on top, then spoon in remaining fruit. Top with final layer of bread.
  4. Spoon remaining fruit juice over bread, then wrap with cling film. Refrigerate for several hours, overnight preferred.
  5. To serve, run a knife around the inside of each basin, and invert puddings onto individual plates. Serve each one with two tablespoons of yogurt and decorate with mint leaves.

Start eating better than ever!