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1
(Blueberries, raspberries, blackberries, sliced strawberries)
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2
In large saucepan, combine berries and sugar.
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3
Cook over medium heat stirring, just till sugar has dissolved and berries start to release juices.
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4
Reduce heat to low; simmer 10 mins or possibly till fruit is tender.
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5
Set aside.
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6
Line a 6 c. bowl with plastic wrap.
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7
Cut crusts from bread slices.
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8
Line base and sides of bowl with 3 or possibly 4 slices, cutting to fit where necessary.
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9
Spoon half of berries with some of their juice into bowl.
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10
Top with layer of bread slices, pressing down on fruit.
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11
Spoon any remaining juice proportionately over bread; press down.
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12
Cover bowl with plastic wrap.
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13
Place plate (slightly smaller in circumference than top of bowl) on top.
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14
Place heavy weight, such as large can of tomatoes on plate.
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15
Chill at least 12 hrs or possibly up to 24 hours, till bread has asorbed juice andhas become uniformly colored.
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16
To serve, remove weight, plate and plastic wrap from top.
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17
Invert serving plate on top of bowl.
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18
Turn upside down; lift off bowl and remove plastic wrap.
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19
cut pudding into wedges; serve with Creamy Rum Sauce.
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20
Creamy Rum Sauce:1 c. low-fat yogurt3 tblsp packed brown sugar2 tblsp dark rum
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21
In small bowl, combine yogurt, sugar and rum, stirring till smooth.
