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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%
detailed view... how is this calculated?

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Strawberry Pudding

Recipe #135201 | 35 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Aug 29, 2005

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.

SERVES 8 (change servings and units)

Ingredients

2 lbs strawberries
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
Clean and rinse berries. If they are large cut in halves or quarters.
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
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
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
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
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
Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

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Featured Reviews for This Recipe

From: CoCaShe

On Jul 6, 2009

Although I wasn't sure what to expect, I ended up with something very similar to Polish Kisiel, which we normally make from a packaged powder but this tasted less processed and not as sweet. Pretty easy to make and will make for a nice, light dessert. I followed the recipe exactly, but I was wondering how much sugar can be substituted with Splenda or some other artifical sweetener so it doesn't affect the cooking process?

0 people found this review helpful

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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!

1 person found this review helpful

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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!

2 people found this review helpful

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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