Raspberry Pudding


  • ½ cup milk
  • 3 tablespoons cornstarch
  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • 1 10-ounce package frozen raspberries in light syrup, defrosted and drained in a sieve set over a bowl
  • 1 tablespoon fresh lemon juice
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      666 calories; 46 grams fat; 28 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 9 grams dietary fiber; 37 grams sugars; 6 grams protein; 169 milligrams cholesterol; 74 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Two and a half cups


  1. Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
  2. Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.

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