| 1 | Based on a classic english dessert, this pudding tastes like summer in a bowl. |
| 2 | For best color, use a mixture of berries. |
| 3 | Ingredients: 7 cups fresh summer beerries (blueberries, raspberries, blackberries, sliced strawberries) 1 cup granulated sugar 6 to 9 slices day old french or italian bread from round loaf creamy rum sauce in large saucepan, combine berries and sugar. |
| 4 | Cook over medium heat stirring, just until sugar has dissolved and berries start to release juices. |
| 5 | Reduce heat to low; simmer 10 mins or until fruit is tender. |
| 6 | Set aside. |
| 7 | Line a 6 cup bowl with plastic wrap. |
| 8 | Cut crusts from bread slices. |
| 9 | Line base and sides of bowl with 3 or 4 slices, cutting to fit where necessary. |
| 10 | Spoon half of berries with some of their juice into bowl. |
| 11 | Top with layer of bread slices, pressing down on fruit. |
| 12 | Spoon any remaining juice evenly over bread; press down. |
| 13 | Cover bowl with plastic wrap. |
| 14 | Place plate (slightly smaller in circumference than top of bowl) on top. |
| 15 | Place heavy weight, such as large can of tomatoes on plate. |
| 16 | Refrigerate at least 12 hours or up to 24 hrs, until bread has asorbed juice andhas become uniformly colored. |
| 17 | To serve, remove weight, plate and plastic wrap from top. |
| 18 | Invert serving plate on top of bowl. |
| 19 | Turn upside down; lift off bowl and remove plastic wrap. |
| 20 | Cut pudding into wedges; serve with creamy rum sauce. |
| 21 | Creamy rum sauce: 1 cup lowfat yogurt 3 tblsp packed brown sugar 2 tblsp dark rum in small bowl, combine yogurt, sugar and rum, stirring until smooth. |
| 22 | Makes 1?cups. |
