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Berry Menagerie Pudding

1 package (10.75 oz.) frozen pound cake, not thawed
1 cup blueberries
1/3 cup sugar
1 rounded cup raspberries
1 rounded cup strawberries, sliced
Assorted berries for garnish (as needed)
Whipping cream for garnish (optional)

Cut brown crusts off pound cake; cut cake in 24 even slices. Line inside of four 6-oz. custard cups with plastic wrap, letting about 2-1/2 inches extend above sides. Cover bottom and sides of each with 4 slices cake, overlapping slices slightly and pressing cake against sides. Bring blueberries and sugar to boil in small saucepan over medium heat, mashing some berries with back of a spoon to release juices. Boil, stirring occasionally, 2 minutes or until berries burst. Stir in raspberries and strawberries; return to a boil, stirring once, for 2 minutes or until berries start to fall apart. Remove from heat. Spoon 2 tablespoons of berry juices into a cup; cover and reserve in refrigerator. Spoon 1/2 cup hot berry mixture into each cake-lined cup. Cover berry mixture with remaining cake (there may be some cake left). Cover with plastic wrap. Gently press a 16-oz. food can on cake in top of each cup to squeeze juices from fruit so they soak into cake. Refrigerate, with cans, at least 2 hours or up to 3 days.
To Serve: Uncover cups. Top each with a serving plate. Invert plate and cup together. Remove cup and plastic wrap. Brush reserved berry juices on unsoaked areas of cake. Garnish with berries. Top with whipped cream, if desired. Makes 4 servings.

 


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