• Ingredients: 22
  • Serves: 4

Double-berry summer pudding with frozen vanilla yogurt, thawed, chilled, 1-pint basket strawberries, hulled, sliced.

Ingredients

  • 1 cup frozen vanilla yogurt, thawed, chilled
  • 1 1-pint basket strawberries, hulled, sliced

Chutney

Chicken

  • 2 tbsps. dry white wine
  • 1 tablespoon plus 1 tsp. low-sodium soy sauce
  • 1 tbsp. cornstarch
  • 2 large garlic cloves, pressed
  • 1 large egg white
  • 1 lb. boneless skinless chicken breasts, well trimmed, cut lengthwise into 1/2-inch-wide strips
  • 16 wooden skewers
  • Sesame seeds

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Bring frozen strawberries and boysenberries to simmer in heavy medium saucepan over medium-high heat.

    For this step you will need

  2. Step 2 Boil until slightly thickened and reduced to 1 1/2 cups, stirring frequently, about 10 minutes. Cool 20 minutes.
  3. Step 3 Line 3-cup soufflé dish with plastic wrap. Cut cake into 1/3-inch-thick slices. Cut slices into 1 1/2-inch-wide strips.
  4. Step 4 Line bottom of dish then sides with cake strips, pressing and adjusting as needed to fit strips closely together.
  5. Step 5 Trim cake to 1/2-inch overhang over top rim if necessary. Mix 1/2 cup diced cake trimmings into fruit mixture.
  6. Step 6 Spoon fruit mixture into prepared dish. Cover top of fruit filling with cake and press gently to compress.
  7. Step 7 Unwrap pudding and turn out onto plate. Peel off plastic. Cut pudding into 4 pieces. Place pudding on each of 4 plates.