20-MINUTE STRAWBERRY PUDDING
Make and share this 20-Minute Strawberry Pudding recipe from Food.com.
Provided by Nimz_
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 5 cup blender sprindle unflavored gelatin over water and let stand 3 to 4 minutes.
- Add hot milk and process at law speed until gelatin is completely dissolved, about 2 minutes.
- Add remaining ingredients and process at high speed until strawberries are pureed.
- Pour into eight dessert dishes and chill until set.
- Enjoy.
STRAWBERRY PUDDING
Make and share this Strawberry Pudding recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 2 2/3 cups, 5 serving(s)
Number Of Ingredients 5
Steps:
- Combine tapicoa and sugar in saucepan.
- Add milk and butter.
- Let stand 5 minutes.
- Bring to a full boil, stirring constantly.
- Remove from heat and cool 20 minutes.
- Gently stir in strawberries; serve warm.
Nutrition Facts : Calories 214.8, Fat 3.6, SaturatedFat 2.2, Cholesterol 13.7, Sodium 116.3, Carbohydrate 44.3, Fiber 1, Sugar 34.7, Protein 3.5
STRAWBERRY PUDDING
***Updated to fix all the kinks, tastes much better now*** I expanded on a simple blancmange recipe and adapted it to make it a special strawberry creation...since I now have a ton of strawberry Nesquik and want to be creative with it. And it turned out very yummy. :D It looks like it took a lot of effort but it didn't. This would probably make an awesome kid pleaser as well. NOTE: Cooking time does not include cooling/setting time. Vegans and the lactose-intolerant-- if you use soymilk, rice milk, almond milk, etc. this will not set. You may want to try a tofu-and-blender approach instead.
Provided by the80srule
Categories Dessert
Time 30m
Yield 20 oz, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, mix the milk together first with all the ingredients EXCEPT the egg whites and vanilla, with a wooden spoon or whisk. Don't turn on the heat yet.
- Whisk in the egg whites to the mixture, make sure there's no lumps.
- 3Carefully fold in the vanilla, making sure there's no lumpiness once again.
- Now turn on the heat to medium-high and whisk while it's heating, uncovered.
- Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
- When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat any lumps out and disperse the flavors properly.
- Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
- Make sure you wrap the entire open area(s) with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ).
- Let set for at least 3 hours in the fridge prior to eating.
- Top with some whipped cream and enjoy! (Especially that Reddi Whip strawberry stuff for an intense berry overload.).
STRAWBERRY PUDDING
What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.
Provided by justcallmetoni
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Clean and rinse berries. If they are large cut in halves or quarters.
- Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
- Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
- Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
- Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
- If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
- Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.
Nutrition Facts : Calories 153.4, Fat 0.3, Sodium 5.4, Carbohydrate 38.6, Fiber 2.3, Sugar 30.5, Protein 0.8
EASY STRAWBERRY PUDDING
This recipe is a slightly re-worked version of a Jell-O recipe. It makes good use of produce from my local strawberry grower!
Provided by D. Todd Miller
Categories Gelatin
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
- Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
- Add sour cream; fold in 3/4 cup of Cool Whip.
- Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
- Top with remaining Cool Whip.
- Garnish with sliced strawberries & refrigerate for several hours before serving.
Nutrition Facts : Calories 596.1, Fat 25.7, SaturatedFat 16, Cholesterol 22.2, Sodium 626.4, Carbohydrate 87.9, Fiber 1.9, Sugar 58.4, Protein 6
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