ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Citrus Pudding with Whipped Cream

Photo: Anna Williams; Styling: Pam Morris
Total time 2 hrs, 30 mins
Yield 4 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.