Buttermilk Pudding With Fresh Fruit Recipes

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BUTTERMILK FRUIT TOPPING



Buttermilk Fruit Topping image

Instant vanilla pudding mix is the key to this creamy, low-fat fruit topping from Cathy Adams of Parkersburg, West Virginia. It's delicious served over slices of angel food cake, too.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield about 4-1/2 cups.

Number Of Ingredients 4

1-1/2 cups cold buttermilk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Fresh fruit

Steps:

  • In a bowl, combine buttermilk and pudding mix. Beat on low speed for 2 minutes. Fold in whipped topping. Chill for 1 hour. Serve over fruit.

Nutrition Facts :

BERRIES AND BUTTERMILK PUDDINGS



Berries and Buttermilk Puddings image

Provided by Lillian Chou

Categories     Milk/Cream     Blender     Berry     Dessert     Quick & Easy     Strawberry     Red Wine     Summer     Chill     Healthy     Simmer     Boil     Buttermilk     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 16

For buttermilk puddings:
1 teaspoon unflavored gelatin
1 cup whole milk, divided
1/2 vanilla bean, split lengthwise
6 tablespoons sugar
1 cup well-shaken buttermilk
For sauce:
1/4 cup dry red wine
1/4 cup water
3 tablespoon sugar
1 (3-inch) strip lemon zest
1 (3-inch) strip orange zest
1 Turkish or 1/2 California bay leaf
1 cup quartered strawberries
2 cups mixed berries
Equipment: 4 (6-to 8-ounce) bowls or wide glasses

Steps:

  • Make buttermilk puddings:
  • Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
  • Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
  • Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
  • Make sauce:
  • Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
  • Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
  • Chill sauce, stirring occasionally, until cold, about 1 hour.
  • To serve:
  • Spoon sauce over puddings and top with remaining berries.

BUTTERMILK DOUGH FOR FRIED FRUIT PIES



Buttermilk Dough for Fried Fruit Pies image

This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.

Provided by MrsWheelbarrow

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 4h10m

Yield 12

Number Of Ingredients 5

3 cups all-purpose flour
½ cup lard
3 tablespoons white sugar
½ teaspoon kosher salt
1 cup buttermilk, at room temperature

Steps:

  • Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
  • Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
  • Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 27.9 g, Cholesterol 8.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 102.1 mg, Sugar 4.2 g

BUTTERMILK PUDDING WITH FRESH FRUIT



Buttermilk Pudding With Fresh Fruit image

This is a deceptively simple and sublimely elegant dessert that whips together in minutes, baring the waiting time. It is a dessert that grows on you, it's a delicious and smooth pudding that elicits small moans of "Mmm," and "Wow!" from those who try it. It's just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you've eaten the whole bowl. Served plain, it is a perfect end to a hot & spicy meal to cool the palate. With some fresh raspberries or a strawberry that is fanned out on top, it adds a special flair. Don't be tempted to bury this under jam, jelly or a mashed fruit; all that extra flavour will completely mask the delicate undertones of the buttermilk. This is especially pretty, served in tiny parfait glasses with a layer of fresh berries between each level of pudding.

Provided by The_Swedish_Chef

Categories     < 4 Hours

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 6

2 teaspoons gelatin powder (If you buy Knox Gelatine, each one of the 4 envelopes is 2 teaspoons worth.)
1 cup heavy whipping cream (shake container well before pouring)
1/2 cup sugar
1/2 teaspoon vanilla extract
2 cups buttermilk (Shake buttermilk well before pouring. I only buy Marburger Gourmet Buttermilk, which is available at)
3 fresh raspberries (strawberries or blueberries) (optional)

Steps:

  • Mix the gelatin with 2 tablespoons of warm water in a small bowl and set aside. Don't worry if the gelatin actually "gels" while you are warming the cream! It completely dissolves once it's placed in the warm cream.
  • Put the whipping cream and sugar into a small saucepan over medium heat. Heat only until the sugar has dissolved; do NOT scald! Remove from heat, stir in the vanilla extract and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. This will take a couple of minutes of stirring with a wooden spoon until the gelatin is completely incorporated into the warm cream.
  • Allow cream to come to room temperature. I have successfully held the pan over a bowl filled with cold ice water, stirring constantly, to reduce the temperature faster.
  • Once the cream has cooled to room temperature, add the buttermilk and stir well until thoroughly combined. Strain through a fine mesh sieve into a pourable container that can hold 4 cups, to catch any bits of undissolved gelatin.
  • Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least three hours. At the 1st hour, this is still liquid; at the 2nd hour, it begins to set and by the 3rd hour, it's sheer perfection.
  • Serve as is for a refreshing and light dessert, with a few fresh berries on top, or layered in a parfait glass with berries.

MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES



Meyer Lemon Buttermilk Pudding Cake with Fresh Berries image

Categories     Berry     Citrus     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Whipping cream
Assorted fresh berries

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
  • Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
  • Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.

BUTTERMILK PUDDING



Buttermilk Pudding image

Make and share this Buttermilk Pudding recipe from Food.com.

Provided by Recipe Junkie

Categories     Gelatin

Time 3h

Yield 6 cups

Number Of Ingredients 6

1 quart buttermilk
1 lemon, juice and zest of, grated
1 1/2 cups sugar
2 (2 ounce) packages gelatin
1/2 cup cold water
1/4 cup boiling water

Steps:

  • In small bowl, soften the gelatin in cold water.
  • Then add boiling water and stir until dissolved.
  • Using large bowl, dissolve the sugar in buttermilk.
  • Add lemon juice and rind.
  • Strain the gelatin into it and mix until well blended.
  • Pour into 2 quart dish.
  • Chill until set, about 3 hours.

RHUBARB BUTTERMILK PUDDING



Rhubarb Buttermilk Pudding image

This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

Provided by NOLA7

Categories     Rhubarb Crisps and Crumbles

Time 1h

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup butter
1 cup buttermilk
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons butter
1 pinch ground nutmeg
1 cup boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
  • Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
  • Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 53.2 g, Cholesterol 24.1 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.7 g, Sodium 605.5 mg, Sugar 39.5 g

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