Red Berry Pudding Gluten Free
Recipe created by Chef James Shipley
3 Tbsp cornstarch
2 Tbsp cold water
1 lemon, zested (or other citrus)
4 cups red berries, frozen (mixed berries)
1/4 cup sugar or raw honey
In a bowl, add cold water to cornstarch and whisk to combine. Set aside.
In a pot on low heat, add zest, berries, and sugar; stir. Add the slurry (cornstarch and water mixture), mix together, and simmer for five minutes. Remove from heat and set aside. Once it is cool, transfer to a bowl and place in the refrigerator until it has set. Serve with vanilla whipped topping or custard.
Makes 4–8 servings
Per serving: 219 calories; 0g total fat; 0g saturated fat; 0mg cholesterol; 0mg sodium; 56g total carbohydrates; 7g dietary fiber; 1g protein;