Summer Berry Pudding
Summer Berry Pudding is a vegan dessert. This recipe serves 8. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 94 calories. Head to the store and pick up loafstale sandwich bread, lemon juice, raspberries, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 10 minutes.
Remove the crusts from the bread. Line a 1.4 liter (1.5 quart) bowl with a piece of plastic wrap that's much larger than the diameter of the bowl.
Mix the berries with the sugar, lemon juice, and a pinch of lemon zest. Toss to coat evenly and let the berries sit while you work on the bread. You can speed the maceration up by vacuum sealing the berries in a bag. Line the bowl with bread, cutting pieces out to ensure there are no overlaps and no gaps. If the bread isn't very stale, leave it in a windy place for an hour to dry out a bit.
Pour the berries and juice into the bread-lined mold.
Cut some more bread out to make a lid for the berries, ensuring there are no gaps or overlaps.Pull the wrap over the bread, pressing down on the berries a bit to flatten the surface, and then place a weight on top of the bowl that’s slightly smaller than the diameter of the bowl. A straight-sided pot with cans in it works well. Refrigerate overnight with the weight.
Serve with whipped cream or cashew cream.