• 8servings
  • 240minutes
  • 215calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 6 cup(s) fresh or frozen (not thawed) raspberries

  2. 5 cup(s) fresh or frozen (not thawed) strawberries , trimmed

  3. 1/2 cup(s) cornstarch

  4. 1/2 cup(s) water

  5. 3/4 cup(s) granulated sugar

  6. 1/4 cup(s) whipping cream

  7. 2 teaspoon(s) confectioners' sugar

  8. 1/4 teaspoon(s) vanilla extract

  9. 3/4 cup(s) nonfat plain Greek yogurt (see Tips & Techniques)

Instructions Jump to Ingredients ↑

  1. Process raspberries and strawberries in batches in a food processor or blender until smooth. Transfer to a food mill or push through a fine sieve into a large measuring cup or bowl. Add enough water to the strained berries to equal 5 cups liquid.

  2. Whisk cornstarch and water in a small bowl. Whisk the cornstarch mixture and granulated sugar into the strained berries and transfer to a Dutch oven or large saucepan. Cook over medium heat, whisking constantly (make sure to whisk the bottom well), until the mixture is very hot and beginning to bubble. Cook for 1 minute more, whisking constantly.

  3. Transfer the pudding to a large bowl and let cool for 10 minutes. Press a piece of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours (it will continue to thicken as it chills).

  4. Whip cream in a small bowl until soft peaks form. Add confectioners' sugar and vanilla; continue whipping until firm peaks form. Fold in yogurt. Serve the pudding with a dollop of cream on top.


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