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Strawberry Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.149
Energy (kCal)1071.868
Carbohydrates (g)264.1507
Total fats (g)0.9346
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean and rinse berries. If they are large cut in halves or quarters. | 2. Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan. | 3. Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both). | 4. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss. | 5. Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours. | 6. If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling. | 7. Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 2 97.28 23.3472 2.0368 0.912
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    water 1 quart - - - -
    cornstarch 1/3 cup 162.56 38.9419 0.1109 0.0213
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    lemon zest 1/2 teaspoon grated - - - -

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



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