Be the first to Fresh strawberries are used in this easy pudding which is finished with a topping of yogurt or sour cream. Plan ahead to refrigerate the pudding an hour before serving. This dessert can also be made with fresh nectarines or apricots.
Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
- 2 pints small ripe strawberries, rinsed, hulled, halved or quartered
- 3 Tablespoons sugar, plus more for topping
- 1 Tablespoon plus 1 teaspoon cornstarch
- 1/2 cup water
- 1 to 2 teaspoons fresh lime juice (optional)
- Heavy cream, plain yogurt or sour cream
Preparation:
Place the strawberries in a medium saucepan, add the 3 tablespoons sugar and mash with a potato masher. Let stand for 10 minutes. Meanwhile, stir 1/2 cup water and the cornstarch together in a small bowl until thoroughly blended and there are no lumps. Add to the berry mixture.Cook over medium heat, stirring, until the mixture boils and becomes transparent, about 3 minutes. Remove from the heat and add the lime juice, if using.
Spoon the pudding into a pretty serving bowl or individual dessert bowls. Refrigerate until chilled, about 1 hour. Serve with a topping of whipped heavy cream, yogurt or sour cream and sprinkling of sugar.
Makes 4 servings
Note: If the strawberries are not as sweet as you would like, add an extra tablespoon of sugar. If they need a little spark of extra flavor, add the lime juice. You can gussy the pudding up by topping it with sugared pieces of peeled ripe peaches or nectarines, blueberries and/or raspberries and drizzling with a little heavy cream.
Recipe Source: Puddings A to Z: Sweet and Savory Puddings, Custards, Flans and Mousses by Marie Simmons (Houghton Mifflin Company)
Reprinted with permission.
