Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Deborah Madison
Recipe by Cooking Light January 2011

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Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

total:
2 hrs 30 mins
Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

177 calories; fat 6.8g; saturated fat 4.1g; mono fat 1.9g; poly fat 0.3g; protein 1.2g; carbohydrates 28.7g; fiber 0.4g; cholesterol 23mg; iron 0.3mg; sodium 162mg; calcium 25mg.
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