Summer Berry-Banana Puddings

12 slices soft whole-wheat bread, crusts removed (6 ounces total)

2 cups sliced strawberries, plus more for optional garnish

2 cups blueberries, plus more for optional garnish

2 cups raspberries

¼ cup water

3 tablespoons honey

2 very ripe medium bananas

½ teaspoon vanilla extract

You'll need six 1-cup ramekins. Cut a round from each piece of bread that will just fit into your 1-cup ramekins. (Save the remaining scraps of bread for another use, such as bread crumbs.)

Combine the berries, water and honey in a medium saucepan over medium-high heat; cook for about 5 minutes, stirring occasionally, until most of the berries break down. While the berry mixture is still hot, mash the banana with a fork until smooth, then stir it into the berry mixture, along with the vanilla extract.

Place a heaping tablespoon of the berry-banana mixture in each ramekin. Add one round of bread to each, then divide the remaining berry-banana mixture among the ramekins and top each with another round of bread. Place the ramekins on a baking sheet (to catch any overflowing juices). Loosely cover each one with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each one to compress the pudding. Refrigerate for at least 6 hours, and up to 1 day.

To serve, remove the plastic wrap. Run a knife along the sides of the pudding, then invert each one into a dessert glass or onto a plate. Garnish with the fresh berries, if using.

Makes 6 servings

Nutrition | Per serving: 230 calories, 5 g protein, 51 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 125 mg sodium, 8 g dietary fiber, 26 g sugar

From nutritionist and cookbook author Ellie Krieger