SPray either one large or 6 smaller pudding basins with a little frylight then line with the bread (Crusts removed)
Put all the fruit in a saucepan, add the sweetener and 3 tbsp cold water and gently bring to a simmer. Stir as little as possible to prevent breaking up all the fruit. Once the fruit is soft, test for sweetness and add a little more sweetener if required.
Pour a little of the juice into each bowl to soak the bread at the bottom then spoon in the fruit to fill the bowls nearly to the top. Pour a little more juice in, saving some for later then top off with a final slice of bread
Place a weight on top to press the bread down (I used a bowl) and then store in the fridge until required.
When ready to serve, remove from the fridge and carefully run a knife round the inside of the bowl being careful not to cut the bread. Turn out onto a plate or chopping board.
Now, using the remaining juices, "paint" the outside of the bread so it is evenly covered. Transfer to the serving plate and serve with any remaining fruit, a sprig of mint and a blob of Fat Free Fromage Frais