DANISH PUDDING DESSERT
Make and share this Danish Pudding Dessert recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 27m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Mix together butter, flour, brown sugar, salt and ½ cup nuts.
- Press into a 9x13 pan.
- Bake 350 for 12 minutes and cool.
- Cream cheese sugar and remaining nuts.
- Mix together and spread on cooled crust.
- Slice bananas as over cheese mixture.
- Whisk pudding into cold water in a medium saucepan.
- Mix well and boil exactly 1 minute at a full boil.
- Let cool slightly.
- Pour over bananas.
- Refrigerate til cool and top with cool whip to serve.
Nutrition Facts : Calories 455.9, Fat 30.9, SaturatedFat 18.1, Cholesterol 51.5, Sodium 322.6, Carbohydrate 42.2, Fiber 2.6, Sugar 25.9, Protein 6.2
DANISH FRUIT PUDDING
Make and share this Danish Fruit Pudding recipe from Food.com.
Provided by jonesies
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean berries and rinse in a colander. Drain well.
- Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat.
- Pour into a bowl and chill.
- (Sprinkle about 2 tablespoons sugar on top to keep surface soft.).
- Serve cold with table cream.
Nutrition Facts : Calories 72.2, Fat 0.3, Sodium 1.8, Carbohydrate 17.8, Fiber 2.3, Sugar 11.6, Protein 0.8
DANISH APPLE PUDDING
A flavoursome Danish apple pudding with hazelnuts, honey and lemon. This dessert can be made well ahead of serving time as it is served chilled. Hazelnuts although high in fat contain mostly monosaturated fat which helps to lower levels of blood cholesterol in the body. I found this recipe on an International Masters '1001 recipes for pan or wok' card.
Provided by bluemoon downunder
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
- Peel, core and slice the apples, grate the lemon rind and juice the lemon.
- Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
- Using a wooden spoon, beat the apples into a thick purée and set aside to cool.
- Whik the caster sugar and egg white until stiff and fold into the cooled apple purée.
- Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
- Serve chilled.
- For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.
Nutrition Facts : Calories 365, Fat 10, SaturatedFat 0.9, Sodium 171.3, Carbohydrate 67.6, Fiber 5.4, Sugar 46.8, Protein 6.3
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