By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-11-01

Servings: 8

Yield: 8 servings, generous 1/2 cup each

Total Time: 3-4 hours (including chilling time)

Prep Time: 40 minutes

To Make Ahead: 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.

Recipe Description:

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.

Recipe Ingredients:

1. 6 cups (about 6 half-pints) fresh or frozen (not thawed) raspberries
2. 5 cups (about 1 1/2 quarts) fresh or frozen (not thawed) strawberries, trimmed
3. 1/2 cup cornstarch
4. 1/2 cup water
5. 3/4 cup granulated sugar
6. 1/4 cup whipping cream
7. 2 teaspoons confectioners' sugar
8. 1/4 teaspoon vanilla extract
9. 3/4 cup nonfat plain Greek yogurt, (see Ingredient Note)

Recipe Steps:

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.

Recipe Tips & Notes:

1. 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.

Recipe Nutrition:

Per serving: 215 calories; 4 g fat (2 g saturated fat, 1g mono unsaturated fat); 10 mg cholesterol; 45 g carbohydrates; 4 g protein; 7 g fiber; 14 mg sodium; 265 mg potassium

Nutrtion Bonus: Vitamin C (120% daily value).

Exchanges: 1 fruit, 2 other carbohydrates, 1 fat

Carbohydrate Servings: 2 1/2

Recipe Categories:

Course(s)

Dessert

Cuisine(s)

Scandinavian

Degree of Difficulty

Easy

Special Health Consideration(s)

Low Calorie

High Fiber

Low Sat Fat

Low Cholesterol

Low Sodium

Heart Healthy

Healthy Weight

Seasons & Occassions

Spring

Summer

Fall

Winter

Main Ingredient(s)

Dairy & Soy

Other

Dairy & Soy

Yogurt

Technique(s)

Blender

Food Processor

Dish Type(s)

Desserts

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.