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Easy

Strawberries ‘n Cream Pudding Dessert

19395837 - yoghurt with strawberries

Prep Time: 2:30

Bake Time: 0:10

Total Time: 2:40

Yield:

Makes from 4 - 6 servings.

19395837 - yoghurt with strawberries

Ingredients

1 quart fresh strawberries, cleaned and hulled
1 cup granulated sugar
1/2 cup granulated sugar (to coat strawberries)
4 tbsp Clabber Girl Corn Starch
Whipped cream for garnish
1/2 tsp salt
3 cups heavy cream
5 egg yolks, lightly beaten
4 tbsp margarine or butter, softened
1 tbsp pure vanilla extract

Directions

Combine 1 cup granulated sugar, Clabber Girl Corn Starch and salt in a heavy saucepan; stir together with a wire whisk until thoroughly mixed. Continue to whisk, adding cream in a continuous stream. Whisk the egg yolks in a separate bowl then add to the mixture, stirring continuously until well blended. Over medium heat, cook the mixture, stirring constantly until it boils. When the mixture reaches a full boil, reduce heat to low and continue cooking and stirring for 3 minutes. Remove mixture from heat; beat in margarine or butter, and vanilla. Cover the entire surface of the pudding with plastic wrap and allow to cool for 15 minutes. Pour into a large bowl and refrigerate until firm and cooled; about 2 hours. Makes about 4 1/2 cups of pudding When ready to assemble desserts, prepare the cleaned and hulled strawberries by tossing with the 1/2 cup granulated sugar. In serving dishes, layer pudding then strawberries until full. Top with whipped cream for garnish.

Strawberries ‘n Cream Pudding Dessert

19395837 - yoghurt with strawberries

Prep Time: 2:30

Cook Time: 0:10

Total Time: 2:40

Yield:

Makes from 4 - 6 servings.

Ingredients

1 quart fresh strawberries, cleaned and hulled
1 cup granulated sugar
1/2 cup granulated sugar (to coat strawberries)
4 tbsp Clabber Girl Corn Starch
Whipped cream for garnish
1/2 tsp salt
3 cups heavy cream
5 egg yolks, lightly beaten
4 tbsp margarine or butter, softened
1 tbsp pure vanilla extract

Directions

Combine 1 cup granulated sugar, Clabber Girl Corn Starch and salt in a heavy saucepan; stir together with a wire whisk until thoroughly mixed. Continue to whisk, adding cream in a continuous stream. Whisk the egg yolks in a separate bowl then add to the mixture, stirring continuously until well blended. Over medium heat, cook the mixture, stirring constantly until it boils. When the mixture reaches a full boil, reduce heat to low and continue cooking and stirring for 3 minutes. Remove mixture from heat; beat in margarine or butter, and vanilla. Cover the entire surface of the pudding with plastic wrap and allow to cool for 15 minutes. Pour into a large bowl and refrigerate until firm and cooled; about 2 hours. Makes about 4 1/2 cups of pudding When ready to assemble desserts, prepare the cleaned and hulled strawberries by tossing with the 1/2 cup granulated sugar. In serving dishes, layer pudding then strawberries until full. Top with whipped cream for garnish.