Pudding Archives

Almond Ricotta Creme
1/2 cup part-skim ricotta
1/4 tsp. almond extract
1 pkg. sugar substitute
1 tsp. slivered almonds, toasted

Mix together ricotta, almond extract and sugar in dessert bowl. Serve chilled and sprinkled with toasted almonds.
Variations: Use 1/4 tsp. lemon zest and vanilla extract instead of almonds and almond extract.
Use 1/2 tsp. unsweetended cocoa, dash of expresso, 5 mini chocolate chips, 1/4 tsp. orange extract.

Source: The South Beach Diet, Arthur Agatston, M.D.
ref:03/05/06


Red Pudding with Rum Whipped Cream
1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
Rum Whipped Cream:

1 cup (1/2 pint) cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 tablespoon dark rum
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold. Yield: 8 servings
Source: Barefoot Contessa, Food Network

ref:10/08/05


Lemon Curd
1 Cup granulated sugar
1 Tablespoon cornstarch
2/3 Cup fresh lemon juice (3-4 lemons)
3 large eggs, beaten
2 Tablespoons unsalted butter, cut into bits
Zest of one lemon

Zest lemon and set aside. Whisk together the sugar and cornstarch. Whisk in lemon juice and eggs.
Pour into a double boiler. Cook over medium-high heat, whisking constantly until mixture thickens.
Remove Lemon Curd from heat and stir in zest and butter. Let cool for a few minutes.
Spoon into a container, cover, and refrigerate overnight.
Source: Carolyn- The Recipe Lady from Belleville, Illinois

ref:08/06/05


Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Source: Paula Deen, Food Network

ref:11/27/04


Mini Cream Cheese Rolls
2 (8z) cans refrigerated crescent rolls
2 (z) pkg. cream cheese, softened
2 tbl. granulated sugar
1 tsp. lemon juice
1 cup powdered sugar
2 tbl. milk
1 tsp. vanilla extract

Preheat oven to 375F. Unroll crescents and separate each dough portion along center perforation to form 8 rectangles, press diagonal perforations to seal.
Stir together cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle, roll up jellyroll fashion, starting at long end.
Gently cut each log into 6 (1" thick) slices, using a serrated knife. Place rolls in a lightly greased 9x13" baking pan.
Bake for 15 min. or until lightly browned.
Meanwhile, combine powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Makes 4 dozen
Source: Kathy's Kitchen

ref:10/30/04


Grasshopper Parfaits
1-1/2 cups finely chopped OREO Cookies
1/2 cup finely chopped chocolate-covered mint patties
1 qt. (4 cups)cold milk
2 small pkg. Chocolate Flavor Instant Pudding
2 to 4 drops green food coloring
2 cups thawed COOL WHIP

Mix chopped cookies and mint patties in small bowl; set aside.
Pour cold milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Add food coloring to whipped topping; stir gently until well blended.
Layer 1/2 each of the pudding mixture, whipped topping mixture and cookie mixture in dessert glasses. Repeat layers. Store leftover desserts in refrigerator.
Special Extra: Garnish with additional thawed COOL WHIP and mint leaves before serving.
Source: Kraft Foods

ref:3/15/03


Raspberry Custard Kuchen
1 1/2 cups All-purpose flour
1/2 teaspoon Salt
1/2 cup Cold Butter or Margarine
2 tablespoons Whipping Cream
1/2 cup Sugar
3 cups fresh Raspberries
TOPPING:
1 cup Sugar
1 tablespoon All-purpose flour
2 Eggs -- beaten
1 cup Whipping Cream
1 teaspoon Vanilla Extract

In a bowl, combine 1 cup of the flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream; pat into prepared baking pan. Combine sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Bake 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator.
Source: Shaboom's website: From: Taste Of Home Magazine, submitted by Virginia Arndt of Sequim, Washington

ref:10/26/02


English Trifle
2 (8 or 9 inch) white or yellow cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1/2 cup cream sherry
1 (10 ounce) jar raspberry jam
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice.
Combine pudding mix with milk and mix until smooth. Spread cake with raspberry jam and poke holes in the cake with a fork. Pour the sherry over the cake. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle.
Garnish with maraschino cherries and slivered almonds.
From: Allrecipes

ref:09/14/02


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