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
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.).
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
STRAWBERRY PUDDING
Steps:
- Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.
- Butter 1 side of 4 of the bread rounds.
- Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
- Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.
- Macerated Strawberries:
- 1 pint medium size strawberries, hulled and sliced
- 1/2 (325 milliliters) bottle red wine
- 1/8 cup orange blossom honey
- 1/2 teaspoon finely chopped lemon zest
- 1/2 teaspoon ground black pepper
- 1/4 cup sugar
- In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.
- Yield: 4 servings
BREAD PUDDING WITH STRAWBERRY SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
- Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
- In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
- Serve the sauce with the bread pudding.
STRAWBERRY PUDDING DESSERT
This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.
Provided by Walt Drawl
Categories Strawberry Desserts
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
- Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
- Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
- Refrigerate to let dessert firm up before serving, 2 to 3 hours.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g
STRAWBERRY PUDDING CAKE
This is a moist and delicious cake. So easy to make. Just open a packet of strawberry pudding mix and dice up some strawberries.
Provided by shazzieau
Categories Strawberry Cake
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
- Pour icing over the cooled cake.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 53.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 359.8 mg, Sugar 38.7 g
ALMOND STRAWBERRY CHIA SEED PUDDING
This is a very quick pudding recipe with chia seeds. No cooking, no fuss, my kind of recipe in the summer. I add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit.
Provided by lucky
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
- Cover bowl with plastic wrap and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 37.2 g, Fat 6.3 g, Fiber 8.5 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 84.9 mg, Sugar 26.8 g
STRAWBERRY AND BLUEBERRY SUMMER PUDDING
Provided by Lori Longbotham
Categories Milk/Cream Berry Dairy Fruit Dessert Freeze/Chill Blueberry Strawberry Vanilla Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Place strawberries, 2 tablespoons sugar, and salt in large bowl. Mash to coarse purée. Stir blueberries and 4 tablespoons sugar in large saucepan over medium heat until sugar dissolves and berries release juices, about 7 minutes. Increase heat; boil until mixture thickens slightly, stirring often, about 5 minutes. Remove from heat; add strawberry mixture.
- Line 6-cup bowl with 3 sheets plastic wrap, leaving 6-inch overhang. Generously butter 1 side of bread slices. Line bowl with bread, buttered side up, cutting pieces to cover bowl completely. Pour berry mixture into bread-lined bowl. Top with remaining bread, buttered side down, cutting pieces to cover completely. Fold plastic wrap over bread. Place plate slightly smaller than top of bowl atop pudding. Weigh down plate with 4 pounds of canned goods or dried beans and chill at least 12 hours and up to 36 hours.
- Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Remove weights and plate from pudding. Open plastic wrap. Place large plate atop bowl and invert pudding. Remove bowl, then plastic. Spoon pudding onto plates. Serve with whipped cream.
AWESOME RHUBARB-STRAWBERRY PUDDING
I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.
Provided by kkelly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
- Spoon batter evenly over rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 35.8 g, Cholesterol 51 mg, Fat 15 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 183.5 mg, Sugar 21.2 g
CREAMY STRAWBERRY RICE PUDDING
Steps:
- Bring 3 cups water to boil in heavy medium saucepan. Add rice and salt. Reduce heat to medium-low and simmer uncovered until rice is very tender and water is absorbed, stirring occasionally, about 20 minutes. Add 1/3 cup sugar and cinnamon and stir to blend. Add milk and simmer until mixture is very thick, stirring frequently, about 25 minutes. Remove from heat. Cool 10 minutes. Stir in vanilla extract. Cool to room temperature, about 2 hours.
- Mix strawberries and remaining 3 tablespoons sugar in large bowl. Let stand until juices form, at least 30 minutes. (Rice pudding and strawberries can be prepared 4 hours ahead. Cover and refrigerate separately. Bring to room temperature before continuing.)
- Stir yogurt and 2 cups strawberry mixture into rice pudding. Transfer to large bowl. Top with remaining strawberry mixture and serve.
STRAWBERRY-PUDDING SMOOTHIE
A Strawberry-Pudding Smoothie? Yes, you heard that right. Sit back and savor the sweet blend of flavors in this incredible pudding smoothie recipe.
Provided by My Food and Family
Categories Home
Time 5m
Yield 5 servings
Number Of Ingredients 4
Steps:
- Blend ingredients in blender until smooth.
- Serve immediately.
Nutrition Facts : Calories 170, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
STRAWBERRY BREAD PUDDING
Found this on another recipe website(gasp) and it is really good and really easy and I wanted to share it with all of you. Thank you for posting this, Lisa.
Provided by mandabears
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small sauce pan combine undrained strawberries and cornstarch.
- Cook and stir over medium heat until mixture thickens and bubbles.
- Spread evenly over bottom of 11 x 7 baking dish that has been sprayed with cooking spray.
- In a mixing bowl combine eggs, milk, sugar, butter, vanilla and salt.
- Add bread cubes to moisten.
- Spread evenly over strawberry mixture.
- Bake at 350 degrees for 50-55 minutes.
- Serve warm with cream.
Nutrition Facts : Calories 195, Fat 7.4, SaturatedFat 4, Cholesterol 71.2, Sodium 234, Carbohydrate 27.6, Fiber 1.1, Sugar 14.8, Protein 5.2
STRAWBERRY VANILLA PUDDING
Make and share this Strawberry Vanilla Pudding recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place cake cubes in a 9x9x1 1/2-inch baking dish.
- In mixing bowl, combine instant pudding and milk, add ice cream and beat at low speed until well blended.
- Pour over cake cubes.
- Refrigerate until firm.
- Dissolve jello in boiling water, add frozen strawberries and stir until jello begins to thicken.
- Pour over pudding, do not stir.
- Refrigerate until set.
- Serve with a dollop of whipped cream and fresh strawberries.
Nutrition Facts : Calories 215.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 20, Sodium 286.2, Carbohydrate 41, Fiber 0.9, Sugar 37.6, Protein 3.3
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