Food recipes
Raspberry Pudding
Raspberry Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cornstarch cream, fluid, heavy whipping sugars, granulated syrup, maple, canadian lemon juice, raw Directions: Combine the milk...
Raspberry Pudding
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cream, fluid, heavy whipping
sugars, granulated
syrup, maple, canadian
lemon juice, raw
Directions:
Combine the milk and cornstarch in a small bowl, making sure there are no lumps.
Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish.
Cover tightly with microwave plastic wrap.
Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes.
Prick the plastic to release steam.
Remove from oven.
Scrape into a food processor and add raspberries, discarding syrup.
Puree until very smooth.
Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cream, fluid, heavy whipping
sugars, granulated
syrup, maple, canadian
lemon juice, raw
Directions:
Combine the milk and cornstarch in a small bowl, making sure there are no lumps.
Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish.
Cover tightly with microwave plastic wrap.
Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes.
Prick the plastic to release steam.
Remove from oven.
Scrape into a food processor and add raspberries, discarding syrup.
Puree until very smooth.
Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.