Jordbaer Grod Danish Strawberry Pudding Recipes

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

Steps:

• Hull and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries). Lower heat to medium-low.
• Dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes until thickened. Ladle into individual serving bowls. Cool.
• To Serve: Sprinkle with sugar and serve with cold, heavy cream.

Steps:

• Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
• Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
• Add sour cream; fold in 3/4 cup of Cool Whip.
• Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
• Top with remaining Cool Whip.
• Garnish with sliced strawberries & refrigerate for several hours before serving.

Steps:

• Clean berries and rinse in a colander. Drain well.
• Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat.
• Pour into a bowl and chill.
• (Sprinkle about 2 tablespoons sugar on top to keep surface soft.).
• Serve cold with table cream.