Raspberry Pudding
- Total Time
- 15 minutes, plus 2 hours' chill time
- Rating
- Comments
- Read comments
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Ingredients
- ½cup milk
- 3tablespoons cornstarch
- 1cup heavy cream
- ¼cup granulated sugar
- 110-ounce package frozen raspberries in light syrup, defrosted and drained in a sieve set over a bowl
- 1tablespoon fresh lemon juice
Nutritional analysis per serving (6 servings)
222 calories; 15 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 2 grams protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2½-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
- Step 2
Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.
Private Notes
Comments
Made with homegrown frozen berries, increased sugar to 2/3 cup to compensate for lack of syrup, increased microwave time to five minutes and added lemon juice into the food processor. Result was velvety and really tasty… A big hit. We will make it again.
Made with homegrown frozen berries, increased sugar to 2/3 cup to compensate for lack of syrup, increased microwave time to five minutes and added lemon juice into the food processor. Result was velvety and really tasty… A big hit. We will make it again.