Prep 0 mins
Cook 15 mins
Posted for ZWT6.
Make and share this Barkram-Swedish Berry Cream Dessert recipe from Food.com.
- Bring the water to a boil in a large saucepan. Add the sugar and stir to dissolve. Add the berries and simmer, stirring occasionally, for 5-10 minutes, or until they begin to break down. Add extra sugar to taste as needed.
- Stir the cornstarch into the 3 tablespoons of cold water, and then whisk the cornstarch slurry into the simmering berries to thicken it into a loose, pudding-like consistency. (Keep in mind, the berries will thicken even more as they cool. You might not need all of the slurry. Then again you might need more. It depends on the berries.).
- Remove from heat and pour the berries into a large bowl or individual serving dishes. Cover with plastic wrap and chill well.
- Serve topped with a little cream or with a dollop of whipped cream.
I made a half amount using frozen mixed berries (blueberries, blackberries and raspberries). I thought that the 2 cups of berries in 1 1/2 cups of water looked skimpy, it might not have been after they broke down, and I added another cup. I like the proportion of 3 cups berries to 1 1/2 water. After adding the Splenda I used for the sugar a small taste told me that it was too sweet so I added 1/4 tsp of Penzey's cake spice and a splash of lemon juice (about 2 tbsp) and preceded. It came out with a soft pudding like consistency as described and an amazingly yummy taste, I truly can't imagine this not being a favorite of everyone in the family and as a bonus, it takes almost no time at all. I must go now and buy more berries :D