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English Summer Pudding

So I was looking and drooling over different dessert recipes when I thought I might try to make a cake for my twins birthday on Monday (how are they 3 already?! 😭).... Anyway, I came across this dessert and thought WOW! 🤯👀 While it wasn't exactly what I wanted to feed my 3-years-olds (hello, berry stains EVERYWHERE!), I am keeping it handy for the next social event I'm invited to! I mean, how GORGEOUS is this dessert?! 💖PLUS, it helps me stay on track with my nutrition plan?! I mean I might be talking myself into making it today just for myself... 🤷‍♀️


  • Nonstick cooking spray

  • 8 slices low-sodium sprouted whole-grain bread, crusts removed, divided use

  • ¾ cup fresh (or thawed frozen) sliced strawberries

  • ½ cup fresh (or thawed frozen) blackberries

  • ½ cup fresh (or thawed frozen) blueberries

  • ¼ cup fresh (or thawed frozen) raspberries

  • 2 Tbsp. raw honey

  • 6 tsp. reduced-fat (2%) plain yogurt


  1. Line a 2-quart dish, lightly coated with spray, with 4 slices of bread. Set aside.

  2. Combine strawberries, blackberries, blueberries, raspberries, and honey in a large bowl; slightly mash berries. Mix well.

  3. Top bread with berries and remaining 4 slices bread.

  4. Cover tightly with plastic wrap; top with something heavy, like a saucepan. Refrigerate for 24 hours.

  5. Portion pudding into 8 serving bowls; top each with 1 tsp. yogurt.

Portion Fix Containers: ½ Purple, 1 Yellow

2B Mindset Plate: An FFC as part of breakfast or lunch.

Recipe and photo from Beachbody's blog here.


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