CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
RASPBERRY PUDDING
Provided by Barbara Kafka
Categories dessert
Time 2h15m
Yield Two and a half cups
Number Of Ingredients 6
Steps:
- Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
- Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 25 milligrams, Sugar 13 grams
RASPBERRY PUDDING
This is similar to an upside cake. Not only does it look great but taste great. I am posting the recipe as it appeared in the Style at Home magazine, but 1 cup of raspberry juice was to much for my cake pan. I only used 2/3 cup. I also placed a sheet of foil under the cake pan to catch any raspberry juice that might spill over. I am glad I did. The recipe originated from a restaurant in Quebec City. Serve this with vanilla ice cream.
Provided by heather in Ont
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
- Cake Topping:
- In large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs 1 at a time.
- Beat in vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to 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 small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
- Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).
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.
RASPBERRY RICE PUDDING
Steps:
- Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
- In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill
STEAMED LEMON RASPBERRY SPONGE PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
- Stir the dry ingredients together and slowly mix them into the yolks.
- In a separate bowl, whip the whites until stiff then fold them into the batter.
- Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
- To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.
BAKED RASPBERRY VANILLA PUDDING
From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish.
Provided by KelBel
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
- Spread raspberries and their syrup evenly over bottom of the dish.
- Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
- Pour over fruit; sprinkle remaining 1 T sugar over top.
- Bake 20-25 minutes until set and golden around the edges.
RASPBERRY SUMMER PUDDING (ENGLISH STYLE)
For best results, you will need to make this divine dessert the day before you plan to serve it.
Provided by CRAZYCRASH
Categories World Cuisine Recipes European UK and Ireland English
Time 8h30m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
- Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
- The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.
Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g
RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
- Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
RASPBERRY VANILLA PUDDING PARFAITS
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
RICE PUDDING WITH RASPBERRY SAUCE
"This is one of my family's all-time favorites," writes Shirley Privatsky of Dickinson, North Dakota. "It's so festive looking-especially when served in a clear glass bowl or topped with raspberries like a sundae."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill., Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool., Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 210 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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