Summer Fruit Towers

Summer Fruit Towers

Serves 4

Point plan: 2½ pts per serving

Core: use sweetener and it is 1 pt per serving.

Using a 2" (5cm) plain cutter, cut 12 rounds from 4 slices of thin cut white bread. 

Gently cook 150g sliced strawberries, 150g blueberries and 150g raspberries in 3 tbsp water with 50g caster sugar until the juice runs out, around 3 mins.

Place a round of bread into the base of 4 castle pudding moulds or clean yogurt pots.  Spoon in half the fruit then another layer of bread then the rest of the fruit.  Finish with the last pieces of bread.  Cover and refrigerate for at least 3 hours. 

Invert onto plates and serve