Calories: 206 Kcal
Fat: 3 g
Carbohydrate: 45 g
Protein: 2 g
Fiber: 6 g
Sodium: 9 mg.
- Frozen raspberries:1 (10-oz) bag , defrosted, at room temperature
- Frozen strawberries: 1 (16-oz) bag , defrosted, at room temperature
- Cornstarch: 2½ Tbsp.
- Sugar: 1/3 cup, plus 2 teaspoons, divided
- Sliced almonds: 2 Tbsp., optional, for garnish
- Light cream: 1/4 cup, chilled
Set sieve over mixing bowl. Pour defrosted fruits and their juices into strainer. Dip out 3 tablespoons of combined juices and put in small bowl. Whisk cornstarch into berry juice mixture until smooth. Set mixture aside.
- Using a wooden spoon, push defrosted berries through strainer. Occasionally scrape pureed fruit on outside of strainer into bowl using a flexible spatula. When mashed pulp clings in a ball inside strainer, discard it. Measure pureed fruit and juices (there will be about 2 cups) and pour into heavy, medium stainless steel or other non-reactive saucepan. Add cornstarch mixture and 1/3 cup sugar to pot and stir to combine. Set pot over medium-high heat and cook, whisking frequently, until berry mixture thickens and looks glossy, about 5 minutes in total, taking care not to let it boil.
- Divide hot pudding among 4 small dessert dishes rinsed in cold water and drained but not dried. Sprinkle 1/2 teaspoon of remaining sugar over top of each serving to prevent a skin from forming. Or, pour pudding into one large serving bowl and sprinkle with 2 teaspoons sugar. Let pudding sit until it is room temperature. Cover and refrigerate to chill. This dessert keeps, covered in refrigerator, for up to 3 days.
To serve, sprinkle sliced almonds over top of pudding, if using. Spoon 1 tablespoon of cream over each serving, or pour cream into a small pitcher and pass it separately.