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
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 2008