Inala Primary Care
Summer berry puddingTry this fruity low-fat dessert from the National Heart Foundation Cookbook.
3 cups fresh (or frozen) mixed berries (e.g. blueberries, strawberries and raspberries)
¼ cup water
½ loaf (10-12 slices) white (or wholemeal) sliced bread, crusts trimmed
85g packet port wine (or raspberry) jelly crystals (diabetic if preferred)
Combine 1 cup of berries and water in a saucepan. Cook for 2-3 minutes or until heated. Mash roughly. Line a 4-cup (1 litre) capacity bowl or mould with about three-quarters of the bread. Overlap slices so there are no gaps. Pour berry mixture over bread, pressing down lightly. Fill with remaining berries.
Make up jelly according to packet directions, using only one-half the recommended water. Pour three-quarters of the jelly over berries. Top with remaining bread. Cover with plastic wrap. Place a plate on top with a heavy weight on it. Refrigerate overnight.
To serve, unmould pudding onto a serving platter and accompany with low-fat ice-cream or low-fat natural yoghurt.
Please note this information was correct at time of printing.
For up to date information, speak to your doctor.
Source: Summer 1999 edition of Your Health Newsletter