Citrus Pudding with Whipped Cream

Photo: Anna Williams; Styling: Pam Morris

Yield: 4 servings (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 6.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.2g
  • Carbohydrate: 28.7g
  • Fiber: 0.4g
  • Cholesterol: 23mg
  • Iron: 0.3mg
  • Sodium: 162mg
  • Calcium: 25mg

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

Preparation

  1. 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. 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.
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