Danish Fruit Pudding Food

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DANISH FRUIT PUDDING



Danish Fruit Pudding image

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

1 lb strawberry
2 tablespoons granulated sugar
1/3 cup water
1 1/2 tablespoons cornstarch

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 APPLESAUCE BREAD CRUMB PUDDING



Danish Applesauce Bread Crumb Pudding image

Categories     Dessert     Bake     Apple     Winter     Lingonberry     Gourmet

Yield Serves 6

Number Of Ingredients 10

3/4 stick (6 tablespoons) unsalted butter
12 slices homemade-type white bread, ground fine in a food processor (about 2 1/2 cups)
4 cups homemade chunky applesauce (recipe follows) or bottled chunky applesauce
For applesauce:
3 pounds McIntosh apples (about 8 large)
2/3 cup water
1/2 cup sugar
1 cup lingonberry preserves* or raspberry preserves plus additional for garnish
lightly sweetened whipped cream for garnish and as an accompaniment
*available at specialty foods shops, and some supermarkets

Steps:

  • Preheat oven to 325°F.
  • In a large heavy skillet melt butter over moderate heat and stir in bread crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes.
  • In a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. Sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. Pudding may be made 1 day in advance and kept covered and chilled. Reheat pudding in a 325°F. oven before serving. Garnish pudding with whipped cream and additional preserves.
  • Serve pudding warm with whipped cream.
  • To make chunky applesauce:
  • Peel and core apples and cut into 3/4-inch pieces. In a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Applesauce may be made 3 days in advance and kept covered and chilled. Makes about 5 cups.

DANISH DESSERT



Danish Dessert image

Typically, the pre-packaged Danish dessert comes in Strawberry or Raspberry flavors and is about $2 or more. I like making homemade Danish dessert because I can make it in any flavor, change the depth of the flavor, and can control the amount of sweetness and sugar or sugar free. Also, it's about 1/3 of the cost of the...

Provided by Chandra Curtis

Categories     Other Desserts

Time 10m

Number Of Ingredients 4

1/3 c cassava flour (tapioca starch)
1/2 c sugar or sugar substitute
1 pkg unsweetened kool-aid (any flavor) (1 package measures 1 tsp.)
2 c water

Steps:

  • 1. In a small sauce pan, mix dry ingredients together. If you want to add a deeper flavor, you can add more Kool-Aid. If you'd like it sweeter or more tart, adjust the sugar/sugar substitute content. Adding another Tbsp or 2 of the Cassava flour will make the dessert thicker.
  • 2. Add water and mix well. The color will be a milky color of whatever flavor you chose, due to the Cassava flour.
  • 3. Place pan over medium heat and stir often, to prevent scorching, until mixture is a slow rolling boil. When mixture has become more translucent (except the chosen flavor color), instead of milky (You will see the change as it's cooking. Typically, it will first appear at the sides of the pan.), remove from heat and pour into mold or 4 individual heat-safe cups.
  • 4. Refrigerate until cold.
  • 5. When cooled, the consistency will be a soft gel perfect for a pie glaze or light pudding. If you used more Cassava flour, it will be a thicker pudding. Serve alone or with fruit or whipped cream.

DANISH RED BERRY PUDDING WITH CREAM



Danish Red Berry Pudding With Cream image

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

Provided by AlaskaPam

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

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)

Steps:

  • 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.
  • 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
  • Serve chilled with either plain or whipped cream.

Nutrition Facts : Calories 429.2, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 29.2, Carbohydrate 59, Fiber 0.1, Sugar 50, Protein 1.2

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