10 Reviews of Strawberry Pudding

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!

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!

From: SugaredAlmond

On Jun 14, 2006

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

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

From: Chef Patience

On Sep 25, 2005

Good! Be sure to get the cornstarch smooth. I used vanilla and lemon zest.

From: mama's kitchen

On Sep 18, 2005

Really good! I made half the recipe and it came out great! Not as pretty as yours but pretty! Thanks Mama

From: ~Leslie~

On Jun 12, 2006

Mmmm....delicious and low in fat, how can you go wrong? I will be keeping this recipe very handy for the summer, thanks Toni, you are a lifesaver!!

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?

From: Kumquat the Cat's friend

On Jun 13, 2006

Pretty sure this is the first time I ever tried to make a pudding from scratch. I should have known from the ingredients, but this did not come out quite as I expected. It's very low-fat and somewhat healthful as it's high in vitamin C, but it doesn't taste like other dairy-based puddings. Perhaps if I started this with different expectations I would have been happier with the results. I also halved the recipe and used 1/6 cup cornstarch, a bit less sugar (no splenda) and vanilla instead of lemon zest (so it would fit the Zaar World Tour dessert requirement). Maybe more cornstarch and lemon peel instead of vanilla would work, but on the plus side it has a nice strawberry flavor and it's extremely low-fat! Thanks Toni!

From: PaulaG

On Jun 13, 2006

This recipe makes for an easy dessert. It is attractive and has just the right amount of sweetness. I lightly crushed the berries while cooking, poured the pudding into individual serving dishes and garnished with a whole strawberry half and chocolate curls.