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Recipes

Summer Pudding with Low-Fat Vanilla Custard Sauce

By Marie Simmons

Recipe information

  • Yield

    6 Servings

Ingredients

3

/4 cup water

1

/4 cup sugar

1

16-ounce package fresh strawberries, hulled, cut into 1/2-inch pieces (about 3 1/2 cups)

2

1/2-pint baskets fresh raspberries

2

1/2-pint baskets fresh blueberries

1

teaspoon vanilla extract

2

3-ounce packages (about) soft sponge-cake ladyfingers

Low-fat Vanilla Custard Sauce (click for recipe)

Need to make a substitution?

Preparation

  1. Step 1

    Stir 3/4 cup water and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Add strawberries and raspberries and bring just to boil, stirring constantly until berries release their juices, about 5 minutes. Stir in blueberries. Remove from heat. Let stand until lukewarm, about 30 minutes. Stir in vanilla. Strain berry mixture, reserving berries and juices separately.

    Step 2

    Arrange 15 ladyfingers, side by side and standing upright, around inside of 5- to 6-cup soufflé dish (about 7 inches in diameter and 3 inches high). Arrange 6 ladyfingers in bottom of dish, trimming to fit. Spoon half of berries into lined dish. Top with 6 ladyfingers, trimming to fit. Spoon remaining berries over. Top with 8 ladyfingers, trimming to fit. Cover with plastic wrap; place small plate atop pudding to weigh down. Chill pudding and juices separately overnight.

    Step 3

    Peel back plastic wrap. Invert pudding onto plate. Spoon some of reserved juices over. Cut into wedges and serve with Low-fat Vanilla Custard Sauce.

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