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Cranberry Fruit Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7766
Energy (kCal)764.03
Carbohydrates (g)191.7255
Total fats (g)0.499
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cranberries and water in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered for 15 minutes. | 2. Press cranberries through a strainer into a bowl. Discard skin and seeds. Return cranberry mixture to saucepan. Stir in sugar. | 3. Combine cornstarch and orange juice in a small bowl, stirring to dissolve cornstarch. Stir into cranberry mixture. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes. | 4. Divide mixture evenly into six custard cups or small bowls. | 5. Chill. | 6. Serve cold, by itself or topped with vanilla nonfat yogurt. | 7. Cooking time does not include cooling time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cranberry 3 cups 151.8 39.501 1.518 0.429
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    nonfat vanilla yogurt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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