Blueberry Pudding with French Cream
How to Make It
Sort blueberries, discarding any stems and decayed fruit; rinse and drain fresh berries. In a 1 1/2- to 2-quart pan, combine 1/2 cup of the blueberries, sugar, cornstarch, orange and lemon peel, orange juice, and lemon juice. Stir over high heat until boiling, about 3 minutes. Add remaining berries and stir just until mixture boils again. Stir in vanilla. Pour into bowls. Serve hot, warm, or cool, topped with French Cream.
Nutritional analysis per serving without cream.
Ingredients
Directions
Sort blueberries, discarding any stems and decayed fruit; rinse and drain fresh berries. In a 1 1/2- to 2-quart pan, combine 1/2 cup of the blueberries, sugar, cornstarch, orange and lemon peel, orange juice, and lemon juice. Stir over high heat until boiling, about 3 minutes. Add remaining berries and stir just until mixture boils again. Stir in vanilla. Pour into bowls. Serve hot, warm, or cool, topped with French Cream.
Nutritional analysis per serving without cream.
