Winter Pudding with Yogurt Cream
Turn a traditional English summer pudding into wonderful winter fare by using frozen fruit. Nontraditional for a trifle, cranberries add a delicious update.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 338 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 65 g |
| fibre | 5 g |
| chol | 21 mg |
| sodium | 201 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 10% |
| vit A | 6% |
| vit C | 28% |
| folate | 10% |
-
2 cups (500 mL) frozen cranberries
2/3 cup (150 mL) granulated sugar
1 pkg (300 g) frozen unsweetened raspberries
2 cups (500 mL) frozen wild blueberries
1 cup (250 mL) cranberry juice
1/4 cup (50 mL) strawberry jam
2 tbsp (25 mL) cherry liqueur
12 slices day-old white sandwich bread
Yogurt Cream:
1 cup (250 mL) fat-free plain yogurt
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) vanilla
Preparation:
In heavy saucepan, cook cranberries with sugar over medium heat, stirring often, until starting to pop, 10 minutes.
Add raspberries and blueberries; simmer, stirring, until thawed but still holding shape, 5 minutes. Remove from heat; stir in cranberry juice, jam and liqueur. Let cool.
Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving 1-inch (2.5 cm) overhang. Trim crusts from bread; cut 7 of the slices in half lengthwise. Place 5 halves crosswise on bottom of pan, overlapping if necessary. Arrange remaining halves lengthwise around sides, overlapping slightly and making sure no gaps remain. Brush bread base and sides with 1/2 cup (125 mL) of the juice from fruit mixture.
Spoon in half of the fruit mixture.Top with 2 of the remaining bread slices ; press into fruit. Using slotted spoon and reserving remaining juice, spoon remaining fruit into pan. Top with remaining 3 bread slices. Pour 1/4 cup (50 mL) of the remaining juice over top. Cover with plastic wrap. Cut strong cardboard into rectangle to fit on bread. Place on bread; weight down with heavy cans. Refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 2 days.)
Yogurt Cream: Meanwhile, in cheesecloth-lined sieve set over bowl, drain yogurt in refrigerator until reduced by half, at least 2 hours. In separate bowl, whip cream; beat in sugar and vanilla. Fold in yogurt.
Remove cans and cardboard from pudding; invert onto serving plate, removing plastic wrap. Pour remaining reserved juices over pudding. Serve with Yogurt Cream.
Additional Information
Source
Canadian Living Magazine: November 2005
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