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 Posted: Sun Apr 12, 2009 11:48 am |
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Berry Pudding with Cream
Provided by provided by EatingWell
Serves 6
This intensely-flavored berry pudding is topped with a delicious light
cream. While it's traditionally made at the end of the summer in
Denmark, when raspberries and red currants are at their peak, it's
also wonderful with the strawberries and raspberries.
Berry Pudding with Cream (Rødgrød med Fløde)
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
1/2 cup cornstarch
1/2 cup water
3/4 cup granulated sugar
1/4 cup whipping cream
2 teaspoons confectioners' sugar
1/4 teaspoon vanilla extract
3/4 cup nonfat plain Greek yogurt (see Ingredient Note)
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.
Tip:
Ingredient Note: Greek-style yogurt is made by removing the whey from
cultured milk. Removing the whey gives it an extra thick and creamy
texturemaking it the perfect ingredient for a lower-fat dessert topping.
You can strain regular yogurt to make it thick like Greek-style yogurt.
Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use
a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain
yogurt and let it drain in the refrigerator until reduced to 3/4 cup,
about 2 hours.
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