Red Fruit Pudding with Cream
If you are using fresh strawberries, rinse, hull and quarter them for this Rod Grod med Flode.
Ingredients
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20 ounces fresh or frozen, thawed raspberries or strawberries, or a combination
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2 to 3 tablespoons sugar, or to taste
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2 scant tablespoons arrowroot
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3 tablespoons cold water
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1/3 to 1/2 cup heavy cream
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Fresh berries for decorating, optional
Directions
1.
Put berries in blender or food processor, and puree completely. Press puree through a strainer set over a 1-quart, nonreactive saucepan. Stir in sugar, and bring mixture to a boil over medium heat. Blend together arrowroot and water. Add arrowroot mixture to berries, stirring constantly. As soon as mixture starts to simmer, remove it from heat.
2.
Pour into 6 small dessert bowls, martini glasses or coupe cups. Cover tightly with plastic wrap, and refrigerate. Chill for at least 2 hours or up to 2 days.
3.
To serve, pour a little cream onto top of each pudding, and decorate with fresh berries, if using.
Nutrition information
Calories 160, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 10 mg, Carbohydrate 23 g, Fiber 2 g, Protein 2 g, Sugars 14 g
Percent Daily Values are based on a 2,000 calorie diet
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