A delicious dessert made from luscious summer berries

Serves 6

3 cups mixed berries  (eg. raspberries, strawberries, loganberries, blueberries, blackcurrants, gooseberries)
1/2 cup castor sugar (use less if the berries are sweet)
8 slices bread, crusts removed or pannetone

1. Remove stalks from the fruit.  Wash fruit and put it with the sugar in a pan.
2. Cover and cook gently for 5-10 minutes or until fruit is tender.  Drain off the juice, reserving 6 tablespoons.
3. Line a 1 litre pudding basin with some of the bread slices, cutting them to fit the basin exactly.
4. Spoon in the fruit, packing it in well.  Pour in the reserved juice.  Place the remaining bread on top of the fruit.
5. Cover with a plate, small enough to rest on the pudding itself, and place a heavy can or other weight on the plate.
6. Leave the pudding overnight in the refrigerator.
7. Turn out.
8. Serve with Jalna Low Fat Vanilla Creamy Yoghourt

Nutritional Information (per serve):

Energy:   760 kJ (180 cal)
Fat:    1g
Protein: 4g
Carbohydrate: 38g