Description
A refreshing peach melba summer pudding made with ripe peaches, raspberries, and soft bread. A no bake fruit dessert perfect for summer.
Ingredients
Units
Scale
- 4 large ripe peaches, sliced
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 10 to 12 slices white sandwich bread, crusts removed
- 1 teaspoon vanilla extract
Instructions
- Heat peaches, raspberries, sugar, lemon juice, and vanilla until softened.
- Line bowl with plastic wrap and bread slices.
- Spoon fruit mixture into bowl.
- Cover with remaining bread.
- Press and chill at least 6 hours.
- Invert onto plate and serve chilled.
Notes
- Use ripe but firm peaches.
- Press pudding while chilling.
- Chill overnight for best results.
- Store refrigerated up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg