Instructions:
Since I live alone, I usually make this using one slice of cake, one banana, a handful of blueberries, three tablespoons of tapioca and a small handful of pecans. This will give you something to go by when you try to figure out how much of each ingredient you should have on hand for the crowd you wish to serve.
Slice the pudding cake into roughly 1-inch cubes. Place them in the bottom of your serving bowl. Slice the banana into thin slices and place over the cake. Toss in the blueberries after you’ve rinsed them off.
Spoon the tapioca over the fruit and cake and top with the pecans. If you make this in a large bowl, you can serve it by dipping out a heaping spoonful for each guest.
It’s a better idea to present it in individual serving dishes or parfait glasses – this helps makes sure that everyone gets all the ingredients in equal measure.
I grow some spearmint here at home and usually put one or two of the mint leaves on top of each serving as a garnish. It looks nice and adds another bit of taste to this sinfully delicious fresh, cold dessert.
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