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:

2 teaspoons confectioners' sugar

1/2 cup cornstarch

3/4 cup granulated sugar

6 cups (about 6 half-pints) fresh or frozen (not thawed) raspberries

5 cups (about 1 1/2 quarts) fresh or frozen (not thawed) strawberries, trimmed

1/4 teaspoon vanilla extract

1/2 cup water

1/4 cup whipping cream

Equipment:

food processor

blender

measuring cup

sieve

bowl

whisk

dutch oven

sauce pan

plastic wrap

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:

Quickview
234k Calories
2g Protein
3g Total Fat
51g Carbs
21% Health Score
Limit These
Calories
234k
12%

Fat
3g
6%

  Saturated Fat
1g
11%

Carbohydrates
51g
17%

  Sugar
31g
35%

Cholesterol
10mg
3%

Sodium
7mg
0%

Get Enough Of These
Protein
2g
5%

Vitamin C
127mg
155%

Manganese
1mg
65%

Fiber
9g
38%

Folate
61µg
15%

Potassium
413mg
12%

Magnesium
43mg
11%

Vitamin K
11µg
11%

Vitamin E
1mg
9%

Copper
0.17mg
9%

Iron
1mg
8%

Phosphorus
74mg
7%

Vitamin B6
0.13mg
7%

Vitamin B3
1mg
6%

Calcium
56mg
6%

Vitamin B5
0.54mg
5%

Vitamin B2
0.09mg
5%

Vitamin B1
0.07mg
5%

Zinc
0.65mg
4%

Vitamin A
160IU
3%

Selenium
1µg
2%

covered percent of daily need
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