RUSSIAN BLUEBERRY RASPBERRY PUDDING
So simple, lowfat, warm and full of fresh fruit, this quick dessert is from Southern Living. I like it with all blueberries and non-fat yogurt, too. Recipe suggests placing the baking sheet on an inverted baking pan if you aren't able to get the oven rack within 3 inches of the heat.
Provided by LonghornMama
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place berries evenly in 4 individual ovenproof bowls on a baking sheet.
- Top each with yogurt and sprinkle evenly with brown sugar.
- Broil 3 inches from heat (with electric door partially open) 3 to 5 minutes or until sugar melts and serve immediately.
Nutrition Facts : Calories 172, Fat 1.7, SaturatedFat 0.7, Cholesterol 3.7, Sodium 49.7, Carbohydrate 37.4, Fiber 6.8, Sugar 28.1, Protein 4.7
RUSSIAN BLUEBERRY AND RASPBERRY PUDDING
An updated, healthy version of the famous and fabulous Strawberries Romanoff. From Nora's in Washington, D.C. You may use other berries or seasonal fruit, but this combination is quite beautiful.
Provided by Chef Kate
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Divide the berries among 4 individual oven proof dishes.
- Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
- Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
- Serve with a garnish of mint.
Nutrition Facts : Calories 173.6, Fat 1.7, SaturatedFat 0.7, Cholesterol 3.7, Sodium 48.2, Carbohydrate 37.8, Fiber 6.8, Sugar 28.5, Protein 4.7
RASPBERRY PUDDING
Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
- Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, then vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top,set aside.
- In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
- Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
- Let cool slightly before serving.
- Make ahead = store at room temp for up to 8 hours; reheat if desired.
- I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.
Categories Dessert Blueberry Raspberry Summer Chill Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
- Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
- Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
- Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
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