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Added May 06, 2010 | Recipe #423685
Showing 1-2 of 2
on April 13, 2011
This sounded so different I just had to try it! I could never explain it to you though! It almost takes of a mashmallow fluff consistency! I topped this with walnuts and made it for breakfast. I was tempted to add more sugar, but the end result was quite sweet/tangy, so I'm very glad I didn't, and don't suggest it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 19, 2010
It was a pure pleasure to make this dish, again. I had made it years and years ago, using fresh raspberry juice from cooked and pressed raspberries rather than cranberry juice. But, using the ready to drink juice sure made this version far less expensive, faster and just as tasty! Made this for dessert after a heavy, fatty meal of roast pork and sauteed cabbage; brilliant breath of fresh air and taste to our palate with the delightful tartness of this pudding. I love the texture, too; it's not just a smooth American-style pudding. Thanks for reminding me, Choco, of how good, fast and wonderful this classic Scandinavian dessert is!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (115 g)
Servings Per Recipe: 6