My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

1 of 3 photos

Photo by:

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

people who like this recipe also like:

Banana Milk

By: Amis

Pfannkuchen (Pancakes With Apples)

By: katie in the UP

Crystallized Orange Nuts

By: PanNan

Oven Chipped Potatoes

By: Kumquat the Cat's friend

Crispy Beer Flat Bread

By: Thorsten

what's popular now

Whole Wheat, Cheese and Oatmeal Cookies

By: Girl from India

Breakfast Burrito Ala Idaho

By: Heather'sKitchen

Lissa's Smothered Chicken

By: NurseLissa

Heart Healthy Harvest Pancakes

By: DbKnadler

Roasted Garlic Paste

By: sugarpea

More Popular Recipes

Strawberry Pudding

Recipe #135201 | 35 min | 15 min prep | SERVES 8 (Change Servings)
(9) RATE IT NOW READ REVIEWS

justcallmetoni

RECIPE BY: justcallmetoni

What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.

Posted on: Aug 29, 2005

Print Recipe

Ingredients

  • 2 lbs strawberry
  • 1 cup sugar (to taste)
  • 1 quart water
  • 1/3 cup cornstarch (if you like your pudding very stiff, use 1/2 cup)
  • 1/2 teaspoon vanilla (optional)
  • 1/2 teaspoon finely grated lemon zest (optional)

    • Directions

    1. 1
      Clean and rinse berries. If they are large cut in halves or quarters.
    2. 2
      Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
    3. 3
      Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
    4. 4
      Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
    5. 5
      Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
    6. 6
      If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
    7. 7
      Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

    Questions about this recipe?

    Spot an error in this recipe?

    Featured Reviews for This Recipe

    reviewer icon

    From: Um Safia

    On Jun 28, 2007

    Reviewed for ZWT III. I really loved this strawberry dessert! Simple to make and very tasty - it's so versatile too as you can eat it by itself or mixed with many other things. I took a nice pic but it's from the phone and not the best qualityt so I won't post it here! Thanks Toni

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
    • reviewer icon

    From: KLHquilts

    On Jun 23, 2007

    Reviewed for ZWT3. This was wonderful! I tried a similar recipe that didn't include the vanilla, and find I prefer this one (I used vanilla, not lemon zest). I used the full complement of cornstarch. I had no idea what to expect; I'd never had a non-milk-based pudding before. I would have compared this to a mid-range pie filling. Flavor was terrific, and I love the fact it's virtually nonfat and very healthy. Thanks for posting!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: SugaredAlmond

    On Jun 14, 2006

    I'm not really much of a pudding person, but this was fabulous! Delicious and REALLY easy

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
    • reviewer icon

    From: Kaarin

    On Sep 18, 2005

    This reminds me of a strawberry-rhubarb sauce my grandma made all the time, only she never measured anything. I think she used less water and added lemon juice, and I may try that, but this is good as written too. I did use 1/2 cup of cornstarch, and it was a nice consistency for either serving in bowls with whipped cream or rolled in Swedish pancakes. A simple, traditional dessert. Thanks toni!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 9 reviews
    Nutrition Facts

    Serving Size 1 (262g)

    Recipe makes 8 servings

    Calories 153
    Calories from Fat 3 (1%)
    Amount Per Serving %DV
    Total Fat 0.3g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.1g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 3mg 0%
    Potassium 174mg 4%
    Total Carbohydrate 38.6g 12%
    Dietary Fiber 2.3g 9%
    Sugars 30.3g
    Protein 0.8g 1%
    Vitamin A 13mcg 0%
    Vitamin B6 0.1mg 2%
    Vitamin B12 0.0mcg 0%
    Vitamin C 66mg 111%
    Vitamin E 0mcg 0%
    Calcium 20mg 2%
    Iron 0mg 2%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved