Blueberry Pudding with French Cream

Makes about 2 cups; 4 servings


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2 cups blueberries, fresh or partially thawed frozen
1/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1/2 cup orange juice
1 tablespoon lemon juice
1 teaspoon vanilla


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.

Created date

June 2004

Nutritional Information

Calories 134
Caloriesfromfat 24 %
Protein 1.1 g
Fat 3.5 g
Satfat 2 g
Carbohydrate 33 g
Fiber 1.8 g
Sodium 17 mg
Cholesterol 11 mg