Berry Pudding with Cream (Rødgrød med Fløde)
From EatingWell: May/June 2008
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.
- 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.
Tips & Notes
- 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.
- 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.
Per serving: 215 calories; 4 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 45 g carbohydrates; 4 g protein; 7 g fiber; 14 mg sodium; 265 mg potassium.
Nutrition Bonus: Vitamin C (120% daily value).
Carbohydrate Servings: 2 1/2
Exchanges: 1 fruit, 2 other carbohydrates, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Ease of Preparation
- Total Time
- More than 1 hour
- May/June 2008