• 18minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 pints small ripe strawberries, rinsed, hulled, halved or quartered

  2. 3 Tablespoons sugar, plus more for topping

  3. 1 Tablespoon plus 1 teaspoon cornstarch

  4. 1/2 cup water

  5. 1 to 2 teaspoons fresh lime juice

  6. Heavy cream, plain yogurt or sour cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Recipe Source: Puddings A to Z: Sweet and Savory Puddings, Custards, Flans and Mousses by Marie Simmons (Houghton Mifflin Company)

  6. Reprinted with permission.


Send feedback