Raspberry Orange Pudding
|Milk||1 1⁄2 Cup (24 tbs) (For A Richer Pudding, Half And Half / Light Cream May Be Substituted)|
|Unsweetened frozen raspberries||10 Ounce (1 Package Thawed And Drained With Juice Reserved)|
|Orange||1 Medium, peeled, seeded and chopped|
In a medium-size saucepan, combine milk, reserved raspberry juice, and cornstarch.
Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat.
Stir in raspberries and orange pieces, divide among 4 dessert dishes, and chill for at least 30 minutes.
Serving size: Complete recipe
Calories 544 Calories from Fat 103
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 33.9 mg11.3%
Sodium 138.3 mg5.8%
Total Carbohydrates 99 g32.9%
Dietary Fiber 14.8 g59.2%
Sugars 48.8 g
Protein 16 g32.7%
Vitamin A 15.8% Vitamin C 208.9%
Calcium 46.9% Iron 767.3%
*Based on a 2000 Calorie diet