Berry Pudding with Cream
Makes 8 servings, generous ½ cup each
recipe originally from EatingWell ( June 2008 )
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
*(if using frozen berries this translates to about two 16oz. bags of frozen berries total)
½ cup cornstarch
½ cup water
¾ cup granulated sugar
¼ cup whipping cream
2 teaspoons confectioners’ sugar
¼ teaspoon vanilla extract
¾ cup nonfat plain Greek yogurt (see Ingredient Note)
1. Process raspberries and strawberries in batches (I did about 1 bag, or ½, per batch) in a food processor or blender until smooth. (Because I was using frozen berries I had to add water to the berries to help them puree in the food processor, you can alternatively let them thaw a bit before putting them in to blend, just don’t let them fully thaw as they’ll become too watery.) 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.
2. 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.
3. 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).
4. 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.
The pudding (Steps 1-3) will keep for 2 days, the cream (Step 4) will keep for up to 8 hours. Store separately, covered, in the refrigerator.