Strawberry Pudding Recipes

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STRAWBERRY PUDDING



Strawberry Pudding image

What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.

Provided by justcallmetoni

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs strawberries
1 cup sugar (to taste)
1 quart water
1/3 cup cornstarch (if you like your pudding very stiff, use 1/2 cup)
1/2 teaspoon vanilla (optional)
1/2 teaspoon finely grated lemon zest (optional)

Steps:

  • Clean and rinse berries. If they are large cut in halves or quarters.
  • Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
  • Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
  • Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
  • Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
  • If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
  • Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

Nutrition Facts : Calories 153.4, Fat 0.3, Sodium 5.4, Carbohydrate 38.6, Fiber 2.3, Sugar 30.5, Protein 0.8

STRAWBERRY PUDDING DESSERT



Strawberry Pudding Dessert image

This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.

Provided by Walt Drawl

Categories     Strawberry Desserts

Time 2h20m

Yield 12

Number Of Ingredients 6

2 pints fresh strawberries
2 ½ cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) package instant vanilla pudding mix
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 (12 ounce) package vanilla wafer cookies (such as Nilla®)

Steps:

  • Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
  • Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
  • Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
  • Refrigerate to let dessert firm up before serving, 2 to 3 hours.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g

STRAWBERRY PUDDING



Strawberry Pudding image

Provided by Alton Brown

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 3

Macerated Strawberries, recipe follows
16 slices stale potato bread
1 tablespoon butter, room temperature

Steps:

  • Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.
  • Butter 1 side of 4 of the bread rounds.
  • Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
  • Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.
  • Macerated Strawberries:
  • 1 pint medium size strawberries, hulled and sliced
  • 1/2 (325 milliliters) bottle red wine
  • 1/8 cup orange blossom honey
  • 1/2 teaspoon finely chopped lemon zest
  • 1/2 teaspoon ground black pepper
  • 1/4 cup sugar
  • In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.
  • Yield: 4 servings

STRAWBERRY PUDDING



Strawberry Pudding image

Provided by Alton Brown

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

Macerated Strawberries, recipe follows
16 slices stale potato bread
1 tablespoon butter, room temperature
1 pint medium size strawberries, hulled and sliced
1/2 (325 milliliters) bottle red wine
1/8 cup orange blossom honey
1/2 teaspoon finely chopped lemon zest
1/2 teaspoon ground black pepper
1/4 cup sugar

Steps:

  • Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.
  • Butter 1 side of 4 of the bread rounds.
  • Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
  • Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.
  • In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.
  • Yield: 4 servings

CREAMY STRAWBERRY RICE PUDDING



Creamy Strawberry Rice Pudding image

Categories     Rice     Dessert     Yogurt     Strawberry     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 cups water
1 cup long-grain or medium-grain white rice
1/2 teaspoon salt
1/3 cup plus 3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 cups low-fat (1 %) milk
1 teaspoon vanilla extract
2 12-ounce baskets strawberries, hulled, sliced
1 8-ounce container low-fat (1 1/2 %) vanilla yogurt

Steps:

  • Bring 3 cups water to boil in heavy medium saucepan. Add rice and salt. Reduce heat to medium-low and simmer uncovered until rice is very tender and water is absorbed, stirring occasionally, about 20 minutes. Add 1/3 cup sugar and cinnamon and stir to blend. Add milk and simmer until mixture is very thick, stirring frequently, about 25 minutes. Remove from heat. Cool 10 minutes. Stir in vanilla extract. Cool to room temperature, about 2 hours.
  • Mix strawberries and remaining 3 tablespoons sugar in large bowl. Let stand until juices form, at least 30 minutes. (Rice pudding and strawberries can be prepared 4 hours ahead. Cover and refrigerate separately. Bring to room temperature before continuing.)
  • Stir yogurt and 2 cups strawberry mixture into rice pudding. Transfer to large bowl. Top with remaining strawberry mixture and serve.

STRAWBERRY SUMMER PUDDING



Strawberry Summer Pudding image

Provided by Jacques Pepin

Categories     easy, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 4

1 1/4 pounds (about 1 1/2 pints) ripe strawberries
1/2 cup sugar
6 ounces white bread
1 cup sour cream (optional)

Steps:

  • Clean and hull the strawberries. Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar. Set aside.
  • Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs. Set aside.
  • Put the remaining berries and the sugar in the processor bowl and process until smooth. Transfer to a bowl and lightly fold in the bread crumbs. Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
  • To serve, spoon reserved berry slices onto six dessert dishes. Unmold pudding on top of the berries; serve with sour cream, if desired.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams

EASY STRAWBERRY PUDDING PARFAITS



Easy Strawberry Pudding Parfaits image

Simple enough for the kids to make, this yummy fresh-fruit parfait is always a welcome addition to our dinner table. Substitute fresh peaches or berries for a delicious change! If desired, garnish with a whole strawberry.

Provided by Jacqui

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 4

Number Of Ingredients 4

1 pkg. (4 serving size) instant vanilla pudding mix
2 cups fresh strawberries, quartered
2 tablespoons strawberry jam
2 tablespoons sugar

Steps:

  • Prepare vanilla pudding according to package directions, except do not chill.
  • In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
  • In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 40.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 343.7 mg, Sugar 33.6 g

EASY STRAWBERRY PUDDING



Easy Strawberry Pudding image

This recipe is a slightly re-worked version of a Jell-O recipe. It makes good use of produce from my local strawberry grower!

Provided by D. Todd Miller

Categories     Gelatin

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 quart fresh sliced strawberry
1/2 cup sugar
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (12 ounce) box vanilla wafers
3 cups cold milk
1 cup sour cream
1 (16 ounce) container Cool Whip
3 (3 1/2 ounce) packages instant vanilla pudding

Steps:

  • Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
  • Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
  • Add sour cream; fold in 3/4 cup of Cool Whip.
  • Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
  • Top with remaining Cool Whip.
  • Garnish with sliced strawberries & refrigerate for several hours before serving.

Nutrition Facts : Calories 596.1, Fat 25.7, SaturatedFat 16, Cholesterol 22.2, Sodium 626.4, Carbohydrate 87.9, Fiber 1.9, Sugar 58.4, Protein 6

STRAWBERRY SPONGE PUDDING



Strawberry Sponge Pudding image

Summer strawberries are transformed into a warm pudding treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 11

2 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups strawberries, hulled, halved if large, plus more for garnish
1 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup granulated sugar
3 large eggs, room temperature, separated
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Boiling water, for pan
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Puree berries and milk in a blender; set aside. Stir together butter, flour, salt, and 1/2 cup plus 2 tablespoons granulated sugar in a medium bowl. Stir in egg yolks, berry mixture, lemon juice, and vanilla.
  • Beat egg whites until foamy in the bowl of an electric mixer fitted with the whisk attachment. With mixer running, add remaining 2 tablespoons granulated sugar in a steady stream; beat until stiff (but not dry) peaks form. Gently fold whites into strawberry mixture.
  • Ladle batter into buttered pie plate; place in a roasting pan. Pour boiling water around plate, halfway up sides. Bake until golden, about 35 minutes. (If top browns too quickly, tent with foil.) Let cool on a wire rack 10 minutes. Dust with confectioners' sugar; top with berries.

STRAWBERRY-BANANA PUDDING



Strawberry-Banana Pudding image

Sliced strawberries give this iconic southern treat a refreshing zing and a shot of color. The pudding needs to be refrigerated to set, so it's a great recipe to make a night in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 6h30m

Number Of Ingredients 12

1 cup granulated sugar
6 tablespoons cornstarch
1/2 teaspoon coarse salt
1/2 vanilla bean, split lengthwise and seeds scraped
5 cups milk
8 large egg yolks
4 tablespoons unsalted butter, cut into pieces
4 large bananas
2 1/2 cups heavy cream
2 tablespoons confectioners' sugar
72 wafer-style vanilla cookies, such as Nilla Wafers (from one 11-ounce box)
1 pound strawberries (4 cups), hulled and cut into 1/4-inch slices, plus more, whole, for serving

Steps:

  • Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
  • Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
  • Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
  • Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.

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From pbs.org


EASY STRAWBERRY BANANA PUDDING RECIPE | I HEART RECIPES
2018-05-11 Grab your desired serving dish, and add a layer of vanilla wafers on the bottom. Next add some pudding followed by some sliced bananas & strawberries. Repeat the layers. Top the pudding off with a 8 oz of whipped topping. Decorate with the strawberry wafers, fresh strawberries, and sliced bananas. Chill in the refrigerator for at least two hours.
From iheartrecipes.com


STRAWBERRY PUDDING CAKE | RICARDO
Add the egg and combine until mooth. On low speed, add the dry ingredients alternately with the milk. Spread over the strawberries. Place the dish on a baking sheet (to collect juices overflowing from the pudding cake). Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.
From ricardocuisine.com


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