Raspberry Summer Pudding

RASPBERRY SUMMER PUDDING
Desserts probably are the easiest part of a meal when it comes to energy-crunch cooking. Pick up one of the wonderful ice creams or sorbets available today, add a package of good quality crispy cookies and everyone will be happy. Or, if you want something really special, make this ruby-hued summer pudding by Marion Cunningham.

INGREDIENTS:

1 loaf sliced white bread (not thinly sliced)

6 cups fresh raspberries

1/3 cup sugar, or more to taste, depending on sweetness of berries

Whipped cream for garnish

INSTRUCTIONS:

Start with 12 slices of bread. The number of slices needed may vary. Cut the crusts off the bread.

Put 1 slice in the bottom of a 1-quart glass or stainless-steel bowl. Next, cover the sides of the bowl with slices of bread, each slice resting on the bottom slice. Don’t squeeze or force the slices to fit perfectly.

When you have finished, you’ll have some gaps. Cut pieces of bread about the same size as the gaps, then fit them into the holes.

When finished, the bowl should be neatly lined with a single layer of bread.

Put the berries in a mixing bowl and add the sugar. Lightly stir the berries to evenly distribute the sugar.

Taste and adjust for sweetness. If more sugar is needed, add a couple of spoonfuls at a time, then stir and taste again.

When the berries taste sweet enough, it’s time to finish the pudding.

Spoon the berries into the bread-lined bowl. Cover the berries with additional slices of bread, again filling in crevices where needed.

When the top is neatly covered, place a piece of plastic wrap over the pudding.

Place a plate on top (one that is slightly smaller in diameter than the bowl) and weight with a heavy object (a can or two of food or a brick).

Refrigerate for at least 6 hours. The weight will slowly press down the pudding, causing the raspberry juices to soak into the bread.

To serve, remove the weight, plate and plastic wrap from the bowl.

Invert a serving plate over the bowl. Firmly holding the plate and bowl together, quickly invert the two. The pudding should easily unmold onto the plate.

Carefully remove the bowl.

Serve with softly whipped cream.

Cover and refrigerate any leftovers (they’ll keep for up to 1 week).

Serves 6.

PER SERVING: 250 calories, 6 g protein, 53 g carbohydrate, 3 g fat (1 g saturated), 0 cholesterol, 288 mg sodium, 8 g fiber. .

Written by Carrie on April 25th, 2006 with no comments.
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Chocolate Icebox Dessert Recipe - 3 ingredients!

For an all chocolate version, add 2 Tbsp. cocoa powder when you beat the heavy cream with the powdered sugar. Yum.

INGREDIENTS:

* 1 pkg. plain chocolate wafers (Famous Wafers), about 40
* 2 cups heavy cream
* 1/2 cup powdered sugar
* 1 tsp. vanilla

PREPARATION:
Beat together cream, powdered sugar and vanilla until stiff. Spread a generous spoonful on each cookie and stack them on a serving plate to make a long log. When all the cookies are frosted and stacked, cover the entire log with more whipped cream to cover thoroughly.

Cover and chill in refrigerator for at least four hours. Slice on a diagonal to serve. Serves 8

Recipe originally appeared here.

Written by Carrie on April 21st, 2006 with no comments.
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Ice Cream Pie Recipe

Use a prepared crust for this; either buy a refrigerated one or make one yourself ahead of time (but that would bust our no-cook philosophy!).

INGREDIENTS:

* 1 prepared graham cracker or cookie crumb crust
* 4 cups any flavor ice cream or sorbet, slightly softened
* 1 cup hot fudge sauce or butterscotch or strawberry sauce
* whipped cream
* nuts
* maraschino cherries

PREPARATION:
Layer scoops of ice cream with sauce in the pie crust. Cover tightly and freeze until firm, at least 4 hours. Serve with additional toppings, whipped cream, nuts, cherries, etc. if desired. 8 servings

Original recipe published here.

Written by Carrie on April 20th, 2006 with no comments.
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