Summer Pudding

Recipe By : Better Homes & Gardens
Serving Size : 6

9 slices white bread -- crusts removed
5 cups assorted berries
1/2 cup sugar
low-fat vanilla yogurt

Line 1-quart bowl with bread, trimming to fit. Combine berries and sugar in medium saucepan. Heat, stirring, over medium heat, just until sugar is dissolved and berries release their juice, about 4 minutes. Pour fruit and juice into bread-lined bowl. Top with a layer of bread and cover loosely with saucer that fits just inside bowl. Weight down with 2-pound can. Refrigerate overnight.
To serve, remove can, saucer, and plastic wrap. Run knife around edge of bowl to loosen pudding. Invert onto plate. Serve with a dollop of yogurt.