Blueberry Pudding With Lemon Cream Sauce Recipes

BLUEBERRY PUDDING WITH LEMON CREAM SAUCE

Number Of Ingredients 17

Blueberry Pudding With Lemon Cream Sauce image

Steps:

In a small saucepan, combine the cornstarch and sugar. Stir in water cook and stir until thickened and clear. Remove from the heat stir in lemon juice. Cool. In a mixing bowl, whip the cream fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combined. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350° for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

Ingredients

LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
PUDDING:
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
2 eggs
3/4 cup milk
2 cups fresh blueberries, washed and drained

LEMON-BLUEBERRY DESSERT

Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.

Provided by Donna

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Lemon-Blueberry Dessert image

Steps:

Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
Divide pound cake cubes into 4 small dessert dishes.
Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 43.2 g, Cholesterol 42.9 mg, Fat 8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 438.7 mg, Sugar 15.2 g

Ingredients

½ cup blueberries, or more to taste
1 lemon, juiced
1 teaspoon white sugar
2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares
2 cups cold milk
1 (3 ounce) package instant lemon pudding mix
½ cup whipped cream, or to taste

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