STRAWBERRY SUMMER PUDDING

Strawberry Summer Pudding image

Provided by Jacques Pepin

Time 15m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 1/4 pounds (about 1 1/2 pints) ripe strawberries
1/2 cup sugar
6 ounces white bread
1 cup sour cream (optional)

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