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.

Makes 8 servings, generous 1/2 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 3-4 hours (including chilling time)

EASE OF PREPARATION: Easy

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)

1. 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.
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.

NUTRITION INFORMATION: Per serving: 215 calories; 4 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 45 g carbohydrate; 4 g protein; 7 g fiber; 14 mg sodium; 265 mg potassium.
Nutrition bonus: Vitamin C (120% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 1 fruit, 2 other carbohydrates, 1 fat

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 texture—making 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.

MAKE AHEAD TIP: 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.

This was really good and made a very refreshing dessert. Mine took a lot longer to firm up than I expected so I divided into smaller bowls, which made a big difference. I didn't make the cream this time because I had some whipped topping to use up, but look forward to trying it next time.

Sally