Recipe help summer fruit pudding

Discussion in 'Slimming World' started by Bellybee, 15 July 2009 Social URL.

  1. Bellybee

    Bellybee Silver Member

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    Hey guys I was wondering if someone could help me make this recipe SW friendly and give me an idea of syns.
    I had a lovely version of this recently at a work away day and want to make it low syn:

    Ingredients

    1. 250g raspberries
    2. 125g blackcurrants, picked from the stalks
    3. 125g redcurrants, picked from the stalks
    4. 100g caster sugar
    5. 6 slices white bread, crusts removed
    6. 2 tbsp crème de cassis, plus extra to serve
    Method

    1. 1. Put the fruit and sugar in a pan over a medium heat. Gently simmer for 3-4 minutes, stirring occasionally, until the sugar has dissolved and the juices have begun to run from the fruit. Don’t overcook the fruit; you want it to retain its shape and freshness. Remove from the heat and cool slightly.
    2. 2. Using a 6cm plain cutter, cut out 4 rounds from 2 slices of the bread (keep the trimmings). Dip both sides into the fruit, so the juices soak the bread, then use to line the base of 4 x 150ml individual pudding basins.
    3. 3. Tear the remaining bread into pieces and stir into the fruit mixture, along with the crème de cassis. Spoon into each mould and cover with cling film. Place on a baking tray and weigh each one down – pots of yogurt are ideal. Chill overnight.
    4. 4. The next day, run a knife around each pudding to loosen, then turn out onto serving plates. Drizzle with extra crème de cassis to serve.
     
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  3. Iris

    Iris Full Member

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    I'm not sure of the finer points of syns, but I guess making it lower cal would make it lower syn?

    If so, what I'd do is either cut the sugar down to 50g, or take it out of the recipe completely, maybe adding some low cal sweetener or a tablespoon of honey instead if needed. I think that most recipes (aside from meringue) are just as good if you cut the sugar in half, but I think you could get away with leaving it out completely. It'd help if you could find really ripe fruit, or add a portion of sweeter fruit like strawberries to the mix. You could even sprinkle a small amount of Hartley's sugar-free raspberry jelly granules from a sachet into the fruit while it cooks to help it set a little, trifle-style, and also add sweetness.

    For the bread, I'd go for nimble white sliced loaf - only around 50 cals a slice. I think it would be more interesting with a wholemeal loaf, though, strangely enough, and better for you! I don't know if the creme de cassis is vital, but just one tbsp would probably add enough flavour and would also cut the cals.

    All in all, sounds like a pretty darn healthy pudding to me!
     
  4. Frontier-Phil

    Frontier-Phil Silver Member

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    Here you go !

    Individual summer puddings

    Syns per serving Original: 71⁄2 Green: 71⁄2


    INGREDIENTS:

    To make these summer puddings, you will need

    10 medium slices slightly stale, good-quality white bread, crusts removed
    225g/8oz blueberries
    225g/8oz blackberries
    225g/8oz raspberries
    100ml/31⁄2fl oz water
    10?12 tbsp artificial sweetener

    To serve
    very low fat natural fromage frais (optional)




    PREPARATION:


    Line 4 individual pudding basins with cling film, then use the bread slices to line the basins, trimming them to fit and reserving some slices for the ?lids?.

    Place the fruit and water in a saucepan. Sprinkle over the sweetener and bring to a simmer over a low heat, stirring occasionally, for 8 -10 minutes. Set aside to cool completely.

    Using a slotted spoon, fill the prepared bowls with the cooked fruit. Cover each with a lid of the reserved bread and trim neatly around the edges. Cover with cling film, then place the bowls on a tray and put a small plate on top of each pudding. Sit a can of baked beans on each plate as a weight and refrigerate for 24 hours, or up to 3 days if time permits.

    To serve, remove the weights and small plates. Place a shallow dish or serving plate over each basin and carefully invert the pudding. Carefully peel off the cling film and serve with fromage frais, if desired. [​IMG]

    PREP/COOK
    INFORMATION:


    Prep time: 30 minutes
    Cook time: 10 minutes

    Phil x

     
  5. squiddie

    squiddie Starting Again!

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    I hate the rain on your parade, but I feel I should point out if you cook fruit it has a syn value, if you have cooked fruit and it doesn't affect your weight loss then carry on, but thought I should point it out.

    There are some fruits you can cook and they can be used as a HExB :)
     
  6. squiddie

    squiddie Starting Again!

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    Then again Phil's recipe has a syn value so that might account for the fruit :)
     
  7. Bellybee

    Bellybee Silver Member

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    Thanks for the help and thanks for the recipe.
    I was going to use w/meal bread (HE portion) and when I watched the guy at the hotel he didnt cook the fruit he said he used frozen fruit which I think still has a syn value? and a little fruit coulis.
    I was thinking of using frozen fruit a little sweetner and then HEB bread and trying that.
    Need to try and get some pudding containers though
     
  8. Rachel79

    Rachel79 Member

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    Hi

    Frozen fruit doesn't have syns and the good thing is that as it melts it releases its juices so you should be able to get the effect without adding syns.

    Rachel
    X
     
  9. Frontier-Phil

    Frontier-Phil Silver Member

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    Thanks Squiddie

    I added the Syn value for the friut..LOL

    Phil x
     
  10. Bellybee

    Bellybee Silver Member

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    Thanks Phil for the recipe.
    If I can find pudding basins I will try and make low syn variety of pudding maybe using HEX and let you know how it goes.
    Even with piccies
     
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