Recipe - Blackberry Summer Pudding

2 pt Blackberries; divided
One half cup Sugar
1 12oz angel food cake
Sour cream; plain yogurt or
Whipped cream.

(Redbook)

Puree 2 cups of the blackberries in blender with sugar. To remove seeds,
strain blackberries, pushing through strainer with rubber scraper if
necessary.

Tear angel cake into 2" pieces and place in large bowl. Add remaining
blackberries and toss with blackberry puree. Spoon mixture into 6 to 7 cup
bowl. Cover with plastic wrap and place a plate small enough to fit in
bowl, directly on pudding. Weigh down with several cans. Refrigerate 8hrs
or overnight.

Remove cans, plate, and plastic wrap. To unmold, invert bowl onto serving
plate. To serve, cut into wedges ant top with sour cream, plain yogurt, or
whipped cream. Serves: 6 Posted to JEWISHFOOD digest V97 #236 by Sara
Sutherland msuther@gte.net on Aug 21, 1997