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    You are in: Home / Recipes / Danish Red Berry Pudding With Cream Recipe
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    Danish Red Berry Pudding With Cream

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    AlaskaPam's Note:

    This is a classic Danish dessert. I like it because it is so versatile, you can use the fruit on hand. For me it would include some rhubarb, because it grows well here, and I love it! Posted for ZWT9

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
    • 3 cups water
    • 1 cup sugar
    • 1/4 cup cornstarch, dissolved in 1/2 cup cold water
    • 1 cup heavy cream (plain or sweetened and whipped)

    Directions:

    1. 1
      Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
    2. 2
      Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
    3. 3
      Serve chilled with either plain or whipped cream.

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    Nutritional Facts for Danish Red Berry Pudding With Cream

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 429.2
     
    Calories from Fat 198
    46%
    Total Fat 22.0 g
    33%
    Saturated Fat 13.7 g
    68%
    Cholesterol 81.5 mg
    27%
    Sodium 29.1 mg
    1%
    Total Carbohydrate 58.9 g
    19%
    Dietary Fiber 0.0 g
    0%
    Sugars 49.9 g
    199%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    fruit

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