Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 Summer Berry Pudding 8 ounces ( 1/2 pint) raspberries 8 ounces ( 1/2 pint) blueberries 8 ounces ( 1/2 pint) blackberries 1 cup mixed berry puree 5 ounces sugar 3/4 cup orange juice 1 tablespoon orange zest 8 slices lightly toasted gluten free bread, crusts removed Mix the whole berries with the berry puree, sugar, orange juice and orange zest. Bring to a boil for 2-3 minutes, strain berries reserving the liquid, and allow to cool. Cut the toast to fit 8 small ramekins (one slice of toast per ramekin). Soak all the toast pieces in the reserved syrup and put half the slices on the bottom of the ramekins. Cover each slice with berries then top with the remaining toast slices. Leave in the refrigerator or 24 hours before serving. Can be served with a vegan whipped cream or vanilla sauce. Serves 8. Quote Link to comment Share on other sites More sharing options...
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