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Raspberry Pudding

My children have declared raw fruit an acceptable food, but it took years for us to get here. When they were young, they would always eat applesauce, fig newtons, or cherry pie, but never a fruit in it’s original condition.

Bananas were a breakthrough fruit for the girls, the first raw fruit they both liked, although not in school lunch boxes because they’re “too smelly.” Apples came next, but to this day they’ll only eat them sliced, preferably by me.

Eventally one daughter grew fond of orange slices, thanks to their popularity as the half-time snack at her soccer games. While she became quite a citrus person (well, she’ll drink lemonade), her sister embraced the strawberry after reading a picture book that had that fruit as its protagonist. Eventually she also ate pineapple, again thanks to literature, this time a book about Hawaii.

One fruit the girls fell in love with simultaneously is the raspberry: it was love at first bite. Since they’ve recently been declared one of the healthier fruits, I try to have raspberries around as much as I can. When they’re out of season, I make this pudding with frozen berries, which keeps the Raspberry Love alive until the fresh ones come back in the summer.

1/3 cup sugar
4 cups fresh raspberries (or use frozen ones, thawed)
2 tablespoons corn starch
1 tablespoon lemon juice

1. In a medium saucepan, combine the sugar with ½ cup of water and bring it to a simmer over medium-low heat. When the sugar is just about dissolved, stir in the raspberries, return to a simmer and cook for two minutes.

2. In a bowl, mix together the corn starch, lemon juice and two tablespoons of water and stir the coran starch mixture into the pan with the simmering raspberries.  Cook slowly for another minute or two, until the corn starch dissolves and the pudding begins to thicken.

3. Pour the pudding into small bowls or 4 ounce ramekins and chill for at least an hour, or overnight.

Serve with a dollop of whipped cream.

Serves 8.

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