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;

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