Berry Pudding... Trust me, here
"Gluten-free", "healthy", "low-calorie", and "high fiber" are buzzwords for some people, but run-away-scared terms for others. Let's try and find a happy medium. Here is a healthy, gluten-free recipe that tastes great and is, get this, a good dessert.
What ya need:
In a blender, blend together the raspberries and strawberries until smooth. Push this mixture through a fine sieve into a large bowl. When you've pushed through all of the liquid and fine parts, add enough clean water to equal about 5 cups of liquid. In a small bowl, mix the 1/2 cup of water with the cornstarch and the granulated sugar. Then, in a large saucepan, mix this mixture with the berry liquid and cook over medium-heat, constantly stirring, until the mixture begins to boil. After 1 minute boiling, transfer all of this to a large, clean bowl and let it cool for 10 minutes, or so. Place a piece of plastic wrap directly over the surface of this new pudding and chill in the refrigerator for at least 2 hours. Don't worry if it isn't too thick at this point, it'll thicken as it cools.
In a small bowl, whip the cream until soft peaks form. Add the confectioner's sugar and vanilla and continue whipping until nice, firm, peaks form. Now, lightly fold in the yogurt. Throw this in the fridge as well. When you're ready to eat, top the servings of pudding with a dollop of this cream mixture and enjoy!
What ya need:
- 6 cups of fresh raspberries
- 5 cups of fresh strawberries, stems removed
- 1/2 cup of cornstarch
- 1/2 cup of water
- 3/4 cup of granulated sugar
- 1/4 cup of whipping cream
- 2 teaspoons of confectioners' sugar
- 1/4 teaspoon of quality vanilla extract
- 3/4 cup of nonfat plain Greek yogurt
In a blender, blend together the raspberries and strawberries until smooth. Push this mixture through a fine sieve into a large bowl. When you've pushed through all of the liquid and fine parts, add enough clean water to equal about 5 cups of liquid. In a small bowl, mix the 1/2 cup of water with the cornstarch and the granulated sugar. Then, in a large saucepan, mix this mixture with the berry liquid and cook over medium-heat, constantly stirring, until the mixture begins to boil. After 1 minute boiling, transfer all of this to a large, clean bowl and let it cool for 10 minutes, or so. Place a piece of plastic wrap directly over the surface of this new pudding and chill in the refrigerator for at least 2 hours. Don't worry if it isn't too thick at this point, it'll thicken as it cools.
In a small bowl, whip the cream until soft peaks form. Add the confectioner's sugar and vanilla and continue whipping until nice, firm, peaks form. Now, lightly fold in the yogurt. Throw this in the fridge as well. When you're ready to eat, top the servings of pudding with a dollop of this cream mixture and enjoy!
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