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Blueberry Pudding with French Cream

in Diana's Recipe Book

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Servings: 4
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)

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

Makes about 2 cups or 4 servings.

French Cream

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

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

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