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225 g (8 oz) blueberries
3 tbsp Splenda granulated sweetener
150 g (5 oz) each of raspberries and sliced strawberries
6 slices medium-cut white bread
Place blueberries and sweetener in a pan with 1 tbsp of water. Cook gently for 2 to 3 minutes, until juice just begins to run from the fruit. Remove from heat and
add strawberries and raspberries. Allow to cool.
Use biscuit cutters to stamp out 4 x 5 cm (2 in), 4 x 6 cm (2 1 ⁄ 2 in) and 4 x 71 ⁄ 2 cm (3 in) bread circles.
Place the smallest circles in the base of the ramekins.
Spoon half of the fruit on top then place on the medium-sized bread circles. Top with remaining fruit and largest bread circles. Spoon over any fruit juice.
Cover with food wrap and refrigerate for several hours or overnight. Remove wrap and turn puddings out onto plates
just before serving.
(Serves 4) 200 cals per serving
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