Berry Pudding – a delicious recipe with blueberries, raspberries, blackberry, sugar, lemon, unflavored gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine fruit and sugar with 1 cup water in a medium sauce pan over medium-low heat.
2
Bring to a gentle boil and simmer for 10, until the mixture is mostly liquid and the berries are soft.
3
Put through a strainer, getting as much juice as possible.
4
Add water, if necessary to make juice mixture equal 1 quart.
5
Cool.
6
Add lemon juice.
7
Taste and add more sugar or lemon juice if you like.
8
Put 1/4 cup water in a small sauce pan and sprinkle the gelatin onto it.
9
Cook over low heat until dissolved.
10
Stir gelatin into the fruit juice and pour into individual bowls.
11
Chill until firm.
12
Whip the heavy cream until it holds soft peaks.
13
Beat in 1/4 cup sugar.
14
Stir in sour cream.
15
Serve with berry pudding.
648
kcal
Calories
41
g
Fat
78
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup blueberries, 1 cup raspberries, 1 cup blackberry, ¾ cup sugar, plus more to taste, and more.
Yes, Berry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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