No Sugar Fruit Pudding
|Unsalted margarine||1⁄2 Tablespoon|
|White bread slices||8 , crusts removed|
|Fresh raspberries/1 package frozen dry pack raspberries||3 Cup (48 tbs)|
|Crushed pineapple in juice||1 Can (10 oz), 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 slice of bread.
Cover with a round of wax paper, then place a weight, such as a plate weighted down with cans of food, on top.