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Red Berry Pudding with Cream

This fruit pudding is based on a traditional Danish dessert with a cool twist – frozen berries. Frozen fruit is often less expensive than fresh in the off-season and is a great way to get a variety of produce in your diet year-round. Berries are good sources of fiber and vitamin C. They’re also rich in ellagic acid, the phytonutrient responsible for those vibrant red colors.

Ingredients

1 (10-oz) bag frozen raspberries, defrosted, at room temperature
1 (16-oz) bag frozen strawberries, defrosted, at room temperature
2½ Tbsp. cornstarch
1/3 cup coconut sugar (or raw honey), plus 2 teaspoons, divided
2 Tbsp. sliced almonds, optional, for garnish
1/4 cup light cream, chilled (preferably organic)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Set sieve over mixing bowl. Pour defrosted fruits and their juices into strainer. Dip out 3 tablespoons of combined juices and put in small bowl. Whisk cornstarch into berry juice mixture until smooth. Set mixture aside.

2. Using a wooden spoon, push defrosted berries through strainer. Occasionally scrape pureed fruit on outside of strainer into bowl using a flexible spatula. When mashed pulp clings in a ball inside strainer, discard it. Measure pureed fruit and juices (there will be about 2 cups) and pour into heavy, medium stainless steel or other non-reactive saucepan. Add cornstarch mixture and 1/3 cup sugar (or honey) to pot and stir to combine.

3. Set pot over medium-high heat and cook, whisking frequently, until berry mixture thickens and looks glossy, about 5 minutes in total, taking care not to let it boil. Divide hot pudding among 4 small dessert dishes rinsed in cold water and drained but not dried. Sprinkle 1/2 teaspoon of remaining sugar (or honey) over top of each serving to prevent a skin from forming. Or, pour pudding into one large serving bowl and sprinkle with 2 teaspoons sugar. Let pudding sit until it is room temperature. Cover and refrigerate to chill. This dessert keeps, covered in refrigerator, for up to 3 days.

4. To serve, sprinkle sliced almonds over top of pudding, if using. Spoon 1 tablespoon of cream over each serving, or pour cream into a small pitcher and pass it separately.

Makes 4 servings.

Per serving: 206 calories, 3 g total fat (2 g saturated fat), 45 g carbohydrate, 2 g protein, 6 g dietary fiber, 9 mg sodium.

Original recipe and image source: aicr.org

    

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