Strawberry Milk Pudding – a delicious recipe with Strawberries, Milk, cream, Sugar, Gelatin, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the strawberries into small pieces, and use the flat of the knife to lightly smash.
2
Combine the ingredients and set aside.
3
It'll be stiff but it will properly dissolve.
4
Add milk (see Hints), heavy cream, and sugar to a pot and heat before it reaches boiling point.
5
Stop the heat, add the combined ingredients and mix well.
6
Once it's no longer powdery, add the strawberries from Step 1 and cool in the refrigerator until it stiffens.
7
Done.
8
As this doesn't use a lot of gelatin it'll take awhile before it stiffens, but it's really smooth.
9
It's difficult to tell just by looking at it, but this is double-layered with low fat and nonfat milk.
190
kcal
Calories
11
g
Fat
21
g
Carbs
3
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 6 ingredients. The key ingredients include: 5 Strawberries, 200 ml Milk (using low fat or non fat results in two layers), 100 ml Heavy cream, 2 tbsp or more Sugar, and more.
Yes, Strawberry Milk 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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