STRAWBERRY SUMMER PUDDING
Provided by Jacques Pepin
Categories easy, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Clean and hull the strawberries. Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar. Set aside.
- Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs. Set aside.
- Put the remaining berries and the sugar in the processor bowl and process until smooth. Transfer to a bowl and lightly fold in the bread crumbs. Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
- To serve, spoon reserved berry slices onto six dessert dishes. Unmold pudding on top of the berries; serve with sour cream, if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams
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