Fruit Juice Pudding Saftkram Food

FRUIT PUDDING RECIPE

Steps:

• In a saucepan over a medium heat, bring the fruit and the orange juice to a simmer for a few of minutes to then strain through a fine mesh sieve into a clean bowl. Place the fruit that's left in the sieve in a separate bowl and refrigerate it. Pour the strained fruit juice back into the saucepan and bring it back to a simmer. While the mixture is simmering, combine the tapioca starch with a little bit of water and some of the fruit juice in a small bowl. Add to the saucepan, stirring it well until the mixture thickens. Pour the mixture into 4 serving glasses, and chill for at least two hours or overnight in the refrigerator. Serve with a splash of the cold cooked fruits and a fresh mint leaf.

MOMMA LAMB'S FAMOUS FRUIT SALAD

Steps:

• Drain all of the juice from the pineapple into a large bowl. Set the pineapple chunks aside.
• Add the vanilla pudding mix to the pineapple juice and mix well until smooth. Stir in the pineapple chunks, mandarin oranges, and maraschino cherries. Mix well. Refrigerate for at least 30 minutes.
• Just before serving slice the bananas into the bowl and fold in.

FRUIT 'N' PUDDING DESSERT

Steps:

• In a small bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. , Drain pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust. , In a large bowl, beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes; beat on low speed just until combined. Spread over bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving.

FRUIT JUICE PUDDING (SAFTKRAM)

Steps:

• Bring juice, water and sugar to boil.
• Mix cornstarch with a small amount of cold water.
• Remove saucepan from heat and whisk in cornstarch.
• Return to heat and bring to boiling point.
• Simmer 3-5 minutes, stirring occasionally.
• Remove to serving bowl, cover and chill.
• Garnish with almonds if desired and serve with cream or milk.

FRUIT PUDDING

Steps:

• Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
• Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
• In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
• Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
• Bake at 350 for 40 minutes.

VANILLA PUDDING FRUIT SALAD

Steps:

• Zest the lime.
• Drain one of the cans of peaches into a large bowl. Stir 2 tablespoons pudding mix into the juice.
• Drain remaining can of peaches, mandarin oranges and pineapple chunks. (Juice is not needed for this recipe).
• Add all fruit and lime zest to the pudding mixture. Gently stir to combine.
• Chill at least 30 minutes before serving.

FRUITY PUDDING

Steps:

• Prepare the pudding according to package directions; refrigerate until chilled.
• Fold in the whipped topping and fruit; chill and serve.

FRUIT SALAD PUDDING

Steps:

• Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.

CREAMY FRUIT AND PUDDING PARFAITS

Steps:

• Mix juice and extract until blended. Drizzle over cake cubes in large bowl; toss to evenly coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Place half the cake cubes in 12 dessert dishes; top with layers of half each of the berries and pudding mixture. Repeat layers.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

FRUIT CUSTARD TRIFLE PUDDING

Steps:

• Mix custard powder into ¼ cup of room temperature milk and keep aside.
• Bring the rest of the milk to a boil and add sugar.
• Mix well to dissolve the sugar and then slowly stir in the custard powder mixture into the boiling milk, stirring continuously (this prevents the custard from forming lumps). Make sure the mixture does not burn at the bottom of the pan.
• Keep stirring until it thickens and bubbles. Remove from heat and let cool. Keep stirring in between to avoid a film forming at the top of the custard.
• Peel and chop apples and bananas into small pieces.
• Roast the nuts in some ghee until light golden. Remove and let cool.
• In a large deep serving bowl, start layering the custard at the bottom of the dish evenly.
• Spread bits of biscuits or cookies over the custard layer to distribute evenly.
• Top with another layer of custard and then continue with the first layer of fruit (either apples or bananas).
• At this stage you can spread some roasted nuts for additional crunch and texture in the pudding.
• Spread more custard over the fruits and then layer some cake pieces over it.
• Continue with the same process until the final layer is custard and you have used up all the fruits, biscuits and cake.
• Sprinkle a final layer of roasted nuts evenly over the custard and dot with cherries (more for eye appeal and color).
• Cover the bowl with cling wrap or plastic wrap and chill in the refrigerator for at least 4 to 6 hours.
• Enjoy!

FRUIT SALAD WITH PUDDING

Steps:

• Beat pudding mix and orange juice in large bowl with whisk 2 min.
• Add fruit; toss to coat.