Red Fruit Pudding with Cream


If you are using fresh strawberries, rinse, hull and quarter them for this RØd GrØd med FlØde.

  • ServingServings


  • 20 oz. fresh or frozen, thawed raspberries or strawberries, or a combination
  • 2 to 3 Tbs. sugar, or to taste
  • 2 scant Tbs. arrowroot
  • 3 Tbs. cold water
  • 1/3 to 1/2 cup heavy cream
  • Fresh berries for decorating, optional


  1. Put berries in blender or food processor, and purée completely. Press purée through a strainer set over a 1-quart, nonreactive saucepan. Stir in sugar, and bring mixture to a boil over medium heat. Blend together arrowroot and water. Add arrowroot mixture to berries, stirring constantly. As soon as mixture starts to simmer, remove it from heat.
  2. Pour into 6 small dessert bowls, martini glasses or coupe cups. Cover tightly with plastic wrap, and refrigerate. Chill for at least 2 hours or up to 2 days.
  3. To serve, pour a little cream onto top of each pudding, and decorate with fresh berries, if using.

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 160
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 25 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 10 mg
  • Sugar Content: 14 g