Russian Blueberry and Raspberry Pudding

"An updated, healthy version of the famous and fabulous Strawberries Romanoff. From Nora's in Washington, D.C. You may use other berries or seasonal fruit, but this combination is quite beautiful."
 
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photo by twissis photo by twissis
photo by twissis
photo by twissis photo by twissis
Ready In:
15mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat broiler.
  • Divide the berries among 4 individual oven proof dishes.
  • Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
  • Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
  • Serve with a garnish of mint.

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Reviews

  1. After reading the other 2 reviews, I opted for the mascarpone cheese topping! Also left out the mint, since I didn't have any on hand! Very nice dessert, which I shared with a calorie conscious neighbor couple! All agree ~ YOU HAVE A HIT! Thanks for sharing! [Tagged, made & reviewed in the 1-2-3 Hit Wonders cooking game]
     
  2. I made this with some rather tasteless cherries I poached in honey for awhile first. Then I used sour cream with some vanilla (the brand of sour cream I bought actually tasted like yogurt, it was weird). It tasted really good, but the liquid from the yogurt made it difficult to brulee properly - it was too moist on top. I can see mascarpone making a better top. Mine was more like a lacey pattern and softened very quickly.
     
  3. What a treat, Kate! This is so amazingly low-cal, low-fat & easy-to-fix w/a spec outcome that convinces you it is much richer than it truly is. I made it today in 4 ramekins when my MIL came for an afternoon visit & she loved it! We both did is more accutate. I used blueberries & strawberries w/mascarpone, but didn't have the fresh mint. This will grace our table as dessert for our next dinner party. Thx for sharing this recipe w/us. :-)
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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