Berry Pudding with Cream (Rødgrød med Fløde)

The recipe Berry Pudding with Cream (Rødgrød med Fløde) can be made in around 4 hours. One serving contains 235 calories, 2g of protein, and 4g of fat. For $3.05 per serving, you get a side dish that serves 8. It is brought to you by Eating Well. 402 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of confectioners' sugar, raspberries, whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a great spoonacular score of 86%. Similar recipes include Very Berry Bread Pudding With Lavender Cream, Dairy-Free Berry Pudding with Whipped Cream, and Fan Favorite Triple Berry Cheesecake Cupcakes with Sour Cream Glaze, Mixed Berry Compote, Fresh Whipped Cream, Graham Cracker Crust.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 200 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Process raspberries and strawberries in batches in a food processor or blender until smooth. Transfer to a food mill or push through a fine sieve into a large measuring cup or bowl. Add enough water to the strained berries to equal 5 cups liquid.Whisk cornstarch and water in a small bowl. Whisk the cornstarch mixture and granulated sugar into the strained berries and transfer to a Dutch oven or large saucepan. Cook over medium heat, whisking constantly (make sure to whisk the bottom well), until the mixture is very hot and beginning to bubble. Cook for 1 minute more, whisking constantly.Transfer the pudding to a large bowl and let cool for 10 minutes. Press a piece of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours (it will continue to thicken as it chills).Whip cream in a small bowl until soft peaks form. Add confectioners sugar and vanilla; continue whipping until firm peaks form. Fold in yogurt. Serve the pudding with a dollop of cream on top.

 

Step by step:

1. Process raspberries and strawberries in batches in a food processor or blender until smooth.

2. Transfer to a food mill or push through a fine sieve into a large measuring cup or bowl.

3. Add enough water to the strained berries to equal 5 cups liquid.

4. Whisk cornstarch and water in a small bowl.

5. Whisk the cornstarch mixture and granulated sugar into the strained berries and transfer to a Dutch oven or large saucepan. Cook over medium heat, whisking constantly (make sure to whisk the bottom well), until the mixture is very hot and beginning to bubble. Cook for 1 minute more, whisking constantly.

6. Transfer the pudding to a large bowl and let cool for 10 minutes. Press a piece of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours (it will continue to thicken as it chills).Whip cream in a small bowl until soft peaks form.

7. Add confectioners sugar and vanilla; continue whipping until firm peaks form. Fold in yogurt.

8. Serve the pudding with a dollop of cream on top.

Nutrition Information:

covered percent of daily need