Almond Pudding With Berries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Sugar |
| 2 | t | Cornstarch |
| 1 1/2 | c | Milk |
| 3 | Beaten egg yolks | |
| 2 | T | Amaretto -or- |
| 1/8 | t | Almond extract |
| 1 | T | Margarine or butter |
| 2 | c | Raspberries or blackberries |
| hours. |
INSTRUCTIONS
from Better Homes & Gardens Tasty Timesaving Cooking Change the pudding flavor by choosing peach liqueur or white creme de cacao. For pudding, in a heaving medium saucepan combine the sugar and cornstarch. stir in the milk. Cook and stir over medium heat till thickened and bubbly. cook and stir 2 minutes more. Gradually stir about half of the hot mixture into the yolks. Return all to the saucepan. Return mixture to a gentle boil. Cook and stir for 2 minutes. Remove saucepan from the heat. Stir in amaretto or almond extract and margarine or butter. Cool at once by placing the pan in a sink or bowl of ice for 5 minutes, stirring occasionally. Transfer pudding to a bowl. Cover surface with clear plastic wrap. Chill for 4 to Before serving, place berries in individual dessert dishes. Spoon pudding over berries. Serve immediately. Makes 6 servings. Posted to Bakery Shoppe Digest145 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 659
Calories From Fat: 284
Total Fat: 31.8g
Cholesterol: 571.3mg
Sodium: 286.2mg
Potassium: 570.9mg
Carbohydrates: 74.3g
Fiber: <1g
Sugar: 68.7g
Protein: 20g