1/3 Photos of Strawberry Pudding
What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.
My Private Note
Units: US | Metric
- 1Clean and rinse berries. If they are large cut in halves or quarters.
- 2Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
- 3Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
- 4Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
- 5Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
- 6If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
- 7Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.
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Nutritional Facts for Strawberry Pudding
Serving Size: 1 (263 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 153.4
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.9 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 2.3 g
- Sugars 30.2 g
- Protein 0.7 g