Danish Fruit Pudding Recipes

DANISH FRUIT PUDDING

Danish Fruit Pudding image

Make and share this Danish Fruit Pudding recipe from Food.com.

Provided by jonesies

Categories Dessert

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb strawberry
2 tablespoons granulated sugar
1/3 cup water
1 1/2 tablespoons cornstarch

Steps:

Clean berries and rinse in a colander. Drain well.
Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat.
Pour into a bowl and chill.
(Sprinkle about 2 tablespoons sugar on top to keep surface soft.).
Serve cold with table cream.

Nutrition Facts : Calories 72.2, Fat 0.3, Sodium 1.8, Carbohydrate 17.8, Fiber 2.3, Sugar 11.6, Protein 0.8

DANISH BERRY PUDDING (RøDGRøD)

Danish Berry Pudding (Rødgrød) image

Make and share this Danish Berry Pudding (Rødgrød) recipe from Food.com.

Provided by currybunny

Categories Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen raspberries, thawed
1 (10 ounce) package frozen strawberries, thawed
1/4 cup cornstarch
2 tablespoons granulated sugar
1/2 cup cold water
1 tablespoon lemon juice
slivered almonds

Steps:

Purée berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add purée. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.

Nutrition Facts : Calories 153.8, Fat 0.2, Sodium 3.5, Carbohydrate 39, Fiber 4.7, Sugar 25.1, Protein 0.8

DANISH RED BERRY PUDDING WITH CREAM

Danish Red Berry Pudding With Cream image

This is a classic Danish dessert. I like it because it is so versatile, you can use the fruit on hand. For me it would include some rhubarb, because it grows well here, and I love it! Posted for ZWT9

Provided by AlaskaPam

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
3 cups water
1 cup sugar
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1 cup heavy cream (plain or sweetened and whipped)

Steps:

Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
Serve chilled with either plain or whipped cream.

Nutrition Facts : Calories 429.2, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 29.2, Carbohydrate 59, Fiber 0.1, Sugar 50, Protein 1.2

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