- 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)
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.
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.
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).
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.
- Serving: Per serving
- Calories: 215
- Carbohydrates: 45g
- Fat: 4g
- Protein: 4g
- Dietary Fiber: 7g
- Saturated Fat: 2g
- Monounsaturated Fat: 1g
- Cholesterol: 10mg
- Potassium: 265mg
- Sodium: 14mg
- Exchanges: 1 fruit, 2 other carbohydrates, 1 fat
- Carbohydrate Servings: 2 1/2