Aunt Eleanor's Yogurt Pudding

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This recipe was sent to me by a woman who received it from relatives in England. The crunchy sugar topping is a delicate treat. My daughter Danielle asks me to make this dessert year-round (it's her favorite recipe in my cookbook) but I like to wait until the berries are in season.

250
Calories
15g
Fat
3g
Protein
6
Servings

Ingredients

1 q fresh raspberries or sliced strawberries
1 c Stonyfield Organic Heavy Whipping Cream
1 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c turbinado sugar (available at natural food stores)
Nutrition Information: 
Calories: 
250
Calories from Fat: 
140
Total Fat: 
15g
Saturated Fat: 
9g
Cholesterol: 
55mg
Sodium: 
40mg
Total Carbohydrate: 
28g
Dietary Fiber: 
2g
Sugars: 
24g
Protein: 
3g
Vitamin A: 
10%
Vitamin C: 
110%
Calcium: 
10%
Iron: 
2%

Preparation:

Step 1

Rinse and pick over the berries (if you're using strawberries, slice them) and place them in a wide glass bowl, or 4 to 6 small glass bowls.

Step 2

Whip the cream in an electric mixer until stiff.

Step 3

At slow speed, quickly blend in the yogurt.

Step 4

Do no over mix; the mixture should be loose but not runny.

Step 5

Spread the mixture evenly over fruit.

Step 6

Sprinkle on the sugar until the mixture is thoroughly covered.

Step 7

Serve immediately or refrigerate for up to 4 hours before serving.

Ingredients

1 q fresh raspberries or sliced strawberries
1 c Stonyfield Organic Heavy Whipping Cream
1 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c turbinado sugar (available at natural food stores)
Nutrition Information: 
Calories: 
250
Calories from Fat: 
140
Total Fat: 
15g
Saturated Fat: 
9g
Cholesterol: 
55mg
Sodium: 
40mg
Total Carbohydrate: 
28g
Dietary Fiber: 
2g
Sugars: 
24g
Protein: 
3g
Vitamin A: 
10%
Vitamin C: 
110%
Calcium: 
10%
Iron: 
2%

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