Strawberry Pudding

wtorek, 4 lutego 2014

Strawberry Pudding

Time: 35 mins


  • 2 lbs strawberries
  • 1 cup sugar (to taste)
  • 1 quart water
  • 1/3 cup cornstarch (if you like your pudding very stiff, use 1/2 cup)
  • 1/2 teaspoon vanilla (optional)
  • 1/2 teaspoon finely grated lemon zest (optional)


  • 1 Clean and rinse berries. If they are large cut in halves or quarters.
  • 2 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.
  • 3 Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
  • 4 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.
  • 5 Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
  • 6 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.
  • 7 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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