Ingredients

• 6 cups (abou fresh or frozen (not thawed) raspberries
• 5 cups (abou fresh or frozen (not thawed) strawberries, trimmed
• 1/2 cup cornstarch
• 1/2 cup water
• 3/4 cup granulated sugar
• 1/4 cup whipping cream
• 2 teaspoons confectioners’ sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup nonfat plain Greek yogurt, (see Ingredient Note)

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Cooking Directions

Step 1

Process raspberries and strawberries in batches in a food processor or blender until smooth. Transfer to a food mill or push through a fine sieve into a large measuring cup or bowl. Add enough water to the strained berries to equal 5 cups liquid.

Step 2

Whisk cornstarch and water in a small bowl. Whisk the cornstarch mixture and granulated sugar into the strained berries and transfer to a Dutch oven or large saucepan. Cook over medium heat, whisking constantly (make sure to whisk the bottom well), until the mixture is very hot and beginning to bubble. Cook for 1 minute more, whisking constantly.

Step 3

Transfer the pudding to a large bowl and let cool for 10 minutes. Press a piece of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours (it will continue to thicken as it chills).

Step 4

Whip cream in a small bowl until soft peaks form. Add confectioners’ sugar and vanilla; continue whipping until firm peaks form. Fold in yogurt. Serve the pudding with a dollop of cream on top.