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Summer Berry pudding

Submitted by: Mary on 05/18/2003
2602 views
2.75 avg rating
175 votes
 
 
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Ingredients

Berries 3 cups of mixture of berries of choice.

2 tablespoons Splenda

3 T Water

8 slices low carb white bread
Line the base of a small rectangle casserole dish with bread, cutting bread to fit. Do not leave gaps.

Heat water and Splenda and stir for a minute or two until splenda dissolves. Add berries and squash slightly until juice comes from a few berries.

Pour berries into bread-lined casserole dish, reserving a tablespoon or two of the juice.

Top with more bread and pour reserved juice over bread. Cover with some plastic wrap or foil and place a heavy can or other weight on top. Leave in refrigerator for at least 12 hours. Unmold to serve.


Servings

6

Calories

8

Time to prepare

15 minutes

Difficulty

Easy
 

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