1/2 T unsalted margarine, 8 thin slices firm white bread ( crusts removed), 3 cups fresh raspberries or 1 package (12 oz) frozen dry packed raspberries, 1 can (4 oz) juice packed crushed pineapple, drained, with 1/3 cup of the juice reserved
Grease a 4-cup mold with the margarine and line the bottom and sides with 7 slices of the bread, overlapping them slightly.
In a medium-size heavy saucepan, bring the raspberries, pineapple, and reserved juice to a boil, uncovered, over moderately high heat- about 2 minutes. Lower the heat so that the mixture bubbles gently, and simmer, uncovered, for 4 minutes.
Spoon the fruit mixture into the mold and top with the remaining sloce of bread.Cover with a round of wax paper, then place a weight, such as a plate weighed down with cans of food, on top. Refrigerate overnight.
To serve, loosen with a thin-bladed metal spatula and invert onto a serving plate. Serve plain or with sugar free whipped cream.
- 172 Calories
- 3g Total Fat
- 1g Saturated Fat
- 1mg Cholestrol
- 4g Protein
- 33g Carbohydrates
- 183mg Sodium
- 5g Fiber