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Red Fruit Pudding With Cream Recipe
|Raspberries/Strawberries||1 1⁄2 Pound|
|Fresh lemon juice||2 Teaspoon|
|Arrowroot||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Water||1⁄3 Cup (5.33 tbs)|
|Blanched slivered almonds||3 Tablespoon|
|Light cream/Equal portions heavy cream and half and half||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 1321 Calories from Fat 672
% Daily Value*
Total Fat 75 g116%
Saturated Fat 32.5 g162.6%
Trans Fat 0 g
Cholesterol 177.6 mg
Sodium 70.4 mg2.9%
Total Carbohydrates 160 g53.4%
Dietary Fiber 49 g196%
Sugars 91.9 g
Protein 23 g46.3%
Vitamin A 37.1% Vitamin C 307.5%
Calcium 39.8% Iron 38.7%
*Based on a 2000 Calorie diet
Press berries through the sieve into the pan, discarding any seeds or residue that cannot pass through the sieve.
Stir 1 or 2 teaspoons lemon juice into fruit puree, depending on the tartness of the berries.
Sweeten the berries by adding 3 to 4 tablespoons sugar to the pan.
Place saucepan over medium-high heat and bring to a gentle boil, stirring constantly.
Let boil 1 or 2 minutes, then remove pan from heat to stop the boiling.
Combine the arrowroot and water, stirring to make a smooth mixture.
Stir arrowroot into the hot berry puree.
Lower the heat and continue cooking at a simmer, again stirring constantly, 2 to 3 minutes, until pudding thickens slightly and becomes a little clearer in color.
Do not let the pudding boil.
Cool slightly before pouring pudding into 6 small individual dishes or a small crystal bowl.
Chill well, then serve garnished with slivered almonds.
Pass the cream on the side.