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Blueberry Pudding with French Cream
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Servings: 4 |
Ingredients: ![]() 2 cups fresh blueberries, or partially thawed frozen bluieberries 1/3 cup sugar 1 tbsp. cornstarch 1/2 tsp. grated orange peel 1/2 tsp. grated lemon peel 1/2 cup orange juice 1 tbsp. lemon juice 1 tsp. vanilla extract French Cream (see recipe below) |
Instructions: Sort 2 cups blueberries (fresh or partially thawed frozen), discarding any stems and decayed fruit; rinse and drain fresh berries. In a 1 1/2 to 2 quart pan, combine 1/2 cup of the blueberries, 1/3 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon each grated orange and lemon peel, 1/2 cup orange juice, and 1 tablespoon lemon juice. Stir over high heat until boiling, about 3 minutes. Add remaining berries and stir just until mixture boils again. Stir in 1 teaspoon vanilla. Pour into bowls. Serve hot, warm, or cool, topped with French Cream. Makes about 2 cups or 4 servings. French Cream Ingredients: 1 package (3 oz.) cream cheese, chilled 1 cup whipping cream 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 3 to 4 tablespoons powdered sugar Instructions: Chill a deep bowl and the rotary or whip beater of a mixer for at least 10 minutes. Put cream cheese in bowl and mix on high speed with rotary or whip beater until cheese is spread around base of bowl. With mixer on high speed, pour cream down the side of the bowl (not into beaters) into the cheese, slowly enough that the cheese stays thick and forms ridges like stiffly whipped cream as you beat it; scrape sides of bowl as necessary. When all the cream is whipped into the cheese, turn off mixer. Add lemon peel, lemon juice, and powdered sugar to taste; mix at medium speed to blend. Top cooled blueberry pudding with this french cream. Makes 2 cups. |
Source: Sunset Magazine |
Date: July 27, 2002 |