Citrus Pudding with Whipped Cream

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Citrus Pudding with Whipped CreamRecipe
Photo: Anna Williams; Styling: Pam Morris
4 servings (serving size: 1/2 cup)


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3 tablespoons sugar
1/2 teaspoon grated tangerine rind
1/2 teaspoon grated orange rind
1 cup fresh tangerine juice
1 cup fresh orange juice
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon unsalted butter
1/4 cup heavy whipping cream


Total: 2 Hours, 30 Minutes

1. Combine first 3 ingredients in a small saucepan; crush with a wooden spoon. Stir in tangerine juice, orange juice, cornstarch, and salt, stirring well. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice and butter. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill.

2. Place cream in a bowl; beat with a mixer at high speed until stiff peaks form. Fold half of cream into pudding. Spoon 1/2 cup pudding into each of 4 dessert bowls or glasses; top each serving with 1 tablespoon whipped cream.

Created date

December 2010

Nutritional Information

Calories 177
Fat 6.8 g
Satfat 4.1 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 1.2 g
Carbohydrate 28.7 g
Fiber 0.4 g
Cholesterol 23 mg
Iron 0.3 mg
Sodium 162 mg
Calcium 25 mg