Summer Pudding - cooking recipe

Ingredients

8 to 9 slices white bread, crusts removed
5 c. assorted berries (raspberries, blackberries, blueberries, strawberries), sliced
1/2 c. sugar
low-fat plain or vanilla yogurt

Preparation

Line 1-quart bowl with bread, trimming to fit.
Combine berries and sugar in medium saucepan.
Heat, stirring over medium heat, just until sugar is dissolved and berries release their juice, about 4 minutes.
Pour fruit and juice into bread-lined bowl.
Top with a layer of bread and cover loosely with plastic wrap.
Place on a plate and cover with saucer that fits just inside bowl. Weight down with 2-pound can.
Refrigerate overnight.
To serve, remove can, saucer and plastic wrap.
Run knife around edge of bowl to loosen pudding.
Invert onto plate.
Serve with a topping of yogurt.