500g mixed berries
6 tbsp SPLENDA®
9 thin slices bread (contains wheat), crusts removed
- Place the berries in a pan with the SPLENDA®. Splash in 50ml water, cover then cook until the fruits are soft. About 10 minutes.
- Roll the bread slices with a rolling pin to compact the bread. Line 6 dariole moulds with clingfilm - or ramekins of you don't have dariole moulds - then line with the bread trying to fit it together tightly. You can use a cutter to make a round for the bottom or just press the bread in to fit.
- Spoon in the fruits then make a bread lid, pressing down to compact the filling to get rid of any air. Make sure to use up all of the fruity juices.
- Chill for at least 4 hours before using. Serve with some 0% fat Greek yoghurt or low fat creme fraiche.