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Ingredients
1 ¼ pounds (about 1 ½ pints) ripe strawberries
½ cup sugar
6 ounces white bread
1 cup sour cream (optional)
Nutritional analysis per serving (6 servings)
39 grams carbs; 23 milligrams cholesterol; 248 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 3 grams fiber; 147 milligrams sodium; 5 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clean and hull the strawberries. Cut 12 of them into thin slices (about 1 ¼ cups), and mix with 2 tablespoons of the sugar. Set aside.
- Step 2
Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs. Set aside.
- Step 3
Put the remaining berries and the sugar in the processor bowl and process until smooth. Transfer to a bowl and lightly fold in the bread crumbs. Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
- Step 4
To serve, spoon reserved berry slices onto six dessert dishes. Unmold pudding on top of the berries; serve with sour cream, if desired.
FUTURE DRESSING: THE dressing for the warm vegetable salad can be doubled and the excess stored in a small jar. Put all the dressing ingredients in the jar and shake vigorously to mix. Refrigerate and use within a few weeks on green salads.
Private Notes