Summer Pudding With Low-Fat Vanilla Custard Sauce
- 3/4 cup water
- 1/4 cup sugar
- 1 package fresh strawberries - (16 oz) hulled, and cut into 1/2" pieces - (abt 3 1/2 cups)
- 2 1/2 pints fresh raspberries
- 2 1/2 pints fresh blueberries
- 1 teaspoon vanilla extract
- 2 packages soft sponge-cake ladyfingers - (3 oz ea)
- Low-fat Vanilla Custard Sauce (see recipe)
Stir 3/4 cup water and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Add strawberries and raspberries and bring just to boil, stirring constantly until berries release their juices, about 5 minutes. Stir in blueberries. Remove from heat. Let stand until lukewarm, about 30 minutes. Stir in vanilla. Strain berry mixture, reserving berries and juices separately.
Arrange 15 ladyfingers, side by side and standing upright, around inside of 5- to 6-cup soufflé dish (about 7 inches in diameter and 3 inches high). Arrange 6 ladyfingers in bottom of dish, trimming to fit. Spoon half of berries into lined dish. Top with 6 ladyfingers, trimming to fit. Spoon remaining berries over. Top with 8 ladyfingers, trimming to fit. Cover with plastic wrap; place small plate atop pudding to weigh down. Chill pudding and juices separately overnight.
Peel back plastic wrap. Invert pudding onto plate. Spoon some of reserved juices over. Cut into wedges and serve with Low-fat Vanilla Custard Sauce.
This recipe yields 6 servings.
Per serving (without custard sauce): calories, 206; total fat, 3 g; saturated fat, 1 g; cholesterol, 104 mg.