Strawberry Pudding

"What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by PaulaG photo by PaulaG
photo by justcallmetoni photo by justcallmetoni
Ready In:
35mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Clean and rinse berries. If they are large cut in halves or quarters.
  • Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
  • Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
  • Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
  • Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
  • If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
  • Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

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Reviews

  1. Reviewed for ZWT3. This was wonderful! I tried a similar recipe that didn't include the vanilla, and find I prefer this one (I used vanilla, not lemon zest). I used the full complement of cornstarch. I had no idea what to expect; I'd never had a non-milk-based pudding before. I would have compared this to a mid-range pie filling. Flavor was terrific, and I love the fact it's virtually nonfat and very healthy. Thanks for posting!
     
  2. I'm not really much of a pudding person, but this was fabulous! Delicious and REALLY easy
     
  3. must admit l have never heard of strawberry pudding, from whence orgiginated this ideal
     
  4. It did not clear up for me, stayed sort of milky throughout, but I chalk that up to my low skills. However, I did add a bit of lemon and lime zest, as well as three drops of vanilla extract and five of orange water, and it tasted absolutely great. So adding both may be a good option (depending upon taste, of course).
     
  5. Although I wasn't sure what to expect, I ended up with something very similar to Polish Kisiel, which we normally make from a packaged powder but this tasted less processed and not as sweet. Pretty easy to make and will make for a nice, light dessert. I followed the recipe exactly, but I was wondering how much sugar can be substituted with Splenda or some other artifical sweetener so it doesn't affect the cooking process?
     
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Tweaks

  1. Pretty sure this is the first time I ever tried to make a pudding from scratch. I should have known from the ingredients, but this did not come out quite as I expected. It's very low-fat and somewhat healthful as it's high in vitamin C, but it doesn't taste like other dairy-based puddings. Perhaps if I started this with different expectations I would have been happier with the results. I also halved the recipe and used 1/6 cup cornstarch, a bit less sugar (no splenda) and vanilla instead of lemon zest (so it would fit the Zaar World Tour dessert requirement). Maybe more cornstarch and lemon peel instead of vanilla would work, but on the plus side it has a nice strawberry flavor and it's extremely low-fat! Thanks Toni!
     

RECIPE SUBMITTED BY

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
 
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