JELL-O® PUDDING FRUITY MIX-INS
Our JELL-O Pudding Fruity Mix-Ins recipe makes a creamy, fruity dessert for four that's ready in just 10 minutes! (Oh, and did we mention chocolatey, too?)
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes.
- Let stand 5 minutes.
- Stir in fruit.
Nutrition Facts : Calories 180, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FRUIT PUDDING
We call this recipe Peach cobbler in my family, but the real title is Fruit Pudding, since you can use other kinds of fruit in it.. We love it, very easy and a good way to use up your canned fruit.
Provided by dsthings
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 341.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.9, Sodium 293.7, Carbohydrate 47, Fiber 0.4, Sugar 33.4, Protein 2.8
CREAMY FRUIT AND PUDDING PARFAITS
Need an impressive dessert for a dozen? These fruit and pudding parfaits boast angel food cake, whipped topping, plus a few unexpected ingredients.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.1906 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
FRUIT COCKTAIL PUDDING
This recipe comes from my mother, she always made this when I was a child. It is one of my favorite puddings, I make this pudding very, often as it is quick and very, very, very easy to make. I use a can of fruit that has a little bit of everything in it, such as cherries,grapes, peaches, pears, pineapple and guavas. One could use any fruit, however I find a can of mixed fruit is the secret to this pudding
Provided by JeanineD 2
Categories Dessert
Time 35m
Yield 1 medium pudding, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pudding.
- preheat oven to 180%C.
- Mix the self raising flour, bicarbonate of soda, salt, and sugar together.
- Add the canned cocktail fruit and eggs mix well.
- Pour the mixture into a greased dish and bake for 30 minutes.
- While the pudding is baking make the sauce.
- Sauce.
- Put the sugar, coconut, milk, vanilla essence and butter into a saucepan boil together for 5 minutes.
- As soon as the pudding comes out of the oven, prick the pudding with a large prong fork and pour the hot sauce over.
- The sauce will be absorbed by the pudding.
- Serve the pudding hot.
Nutrition Facts : Calories 942.5, Fat 22.6, SaturatedFat 14.9, Cholesterol 140.6, Sodium 597, Carbohydrate 176.9, Fiber 3.4, Sugar 126.2, Protein 11.4
WARM FRUITY RICE PUDDING
We gave rice pudding a fruity twist and a touch of ginger for a very unique warm dessert that's ready in just 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix milk, reserved fruit cocktail liquid, pudding mix, ginger and rice in medium saucepan until blended.
- Bring to boil on medium heat; cook until thickened, stirring constantly.
- Remove from heat; stir in fruit. Let stand 15 min. before serving.
Nutrition Facts : Calories 170, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 0 g, Protein 4 g
FRUITY RICE PUDDING
A diabetes-friendly diet doesn't have to be bland. This came from Kraft Food & Family. I have not tried this recipe, but I'm posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix water and pineapple. Microwave for 5 minutes on HIGH.
- Add rice and sweetner. Cover and let stand 30 minutes. Refrigerate 4 hours.
- Stir in whipped topping. Divide between 6 small bowls and garnish with almonds.
Nutrition Facts : Calories 168.5, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 29, Carbohydrate 30.1, Fiber 0.8, Sugar 15, Protein 2.3
STEAMED FRUIT PUDDING
These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add sugar, salt, butter, and pineapple juice to the beaten egg; heat.
- Stir in raisins, nuts, dates and vanilla; mix well.
- Sift together the dry ingredients and add to the mixture.
- Pour into a well-greased mold, cover tightly and steam for an hour.
- Transfer to a 250F oven and bake for an hour.
- Unmold and serve with Recipe #315136 or the dessert sauce of your choice.
Nutrition Facts : Calories 436.9, Fat 13, SaturatedFat 4.8, Cholesterol 50.5, Sodium 543.5, Carbohydrate 76.5, Fiber 4.8, Sugar 44, Protein 7.4
SWEET & FRUITY YORKSHIRE PUDDING
Not just an accompaniment to your Sunday dinner, you can also use Yorkshire pudding as a base for a delicious dessert. We love this fruity version
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 30m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/fan 200C/gas 7. Spread the fruit out in a medium baking dish. Make the batter according to pack instructions and add the caster sugar.
- Pour the batter over the fruit and bake for 20-25 mins until golden and set. Dust with icing sugar, if you like, and serve hot or warm.
Nutrition Facts : Calories 363 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.26 milligram of sodium
FRUITY BREAD PUDDING FOR TWO
This is a great way to use up leftover bread. I like this made with challah but you could also make it with French or Italian bread. Use whatever dried fruit you have on hand - my personal favourite is apricots, but it is also good with cranberries or cherries. Please note that the standing time is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a lightly greased 2 cup baking dish, toss together the bread cubes, apple and dried fruit.
- In a small bowl, whisk together the egg, sugar and vanilla.
- In a small saucepan, heat the milk with the butter just until steaming; gradually whisk into the egg mixture in a slow, steady stream.
- Pour over the bread mixture.
- Let stand for 5 minutes; press gently to moisten the bread evenly.
- Sprinkle with cinnamon to taste.
- Bake at 350 degrees F for about 30 minutes or just until puffed and a knife inserted in the centre comes out clean.
- Broil for about 2 minutes or until golden and crusty.
Nutrition Facts : Calories 263.6, Fat 7.3, SaturatedFat 3.5, Cholesterol 119.3, Sodium 198.3, Carbohydrate 42.9, Fiber 1.7, Sugar 29.9, Protein 6.6
FRUITY PUDDING POPS
They love fruit. They love pudding pops. So the chances of them loving these strawberry-studded frozen treats are extraordinarily good, don't you think?
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 5 servings.
Number Of Ingredients 4
Steps:
- Beat pudding mix, drink mix and milk in medium bowl with whisk 2 min. Stir in berries.
- Pour into 5 (5- tor 6-oz.) paper cups. Insert wooden pop stick in center of each.
- Freeze 4 hours or until firm. Peel off cups before serving.
Nutrition Facts : Calories 160, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.576 g, Sugar 0 g, Protein 4 g
BAKED FRUITY AUTUMN PUDDING
This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave
Provided by Good Food team
Categories Dessert
Time 2h25m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
- To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
- Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
- Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.
Nutrition Facts : Calories 841 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 124 grams carbohydrates, Sugar 53 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
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