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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 12 thin slices of whole-wheat bread, crusts removed, cut into thirds
- 1/4 ounce gelatin
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 1/4 cups hulled strawberries
- 1 1/4 cups raspberries
- 1 1/4 cups blackberries
- 2 1/2 cups raspberries
- 4 tablespoons confectioners' sugar
Method
- Line bottom and sides of a 4-cup mold with bread slices, or prepare 4 individual molds.
- Dissolve gelatin in water over low heat, and stir in 1 tablespoon lemon juice.
- Strain gelatin liquid.
- Reserve a few well-formed fruits for garnish.
- Add strawberries, raspberries and blackberries to a saucepan with the gelatin, and stew gently until tender, 1 to 2 minutes.
- Spoon half the fruit over the bread in the mold.
- Place another layer of bread slices on top of the fruit, add remaining fruit, and finish with a final layer of bread.
- Make a hole in the center and pour in any remaining fruit juice.
- Cover with a plate and weight down.
- Refrigerate until set, 2 to 3 hours or longer.
- To make the raspberry sauce, sieve the raspberries, mashing them with wooden spoon to extract juice.
- Mix with sugar and the remaining tablespoon lemon juice.
- Spoon over pudding just before serving.
- Garnish with berries.
