Pink Marble Pudding
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rhubarb
fresh or frozen, or canned stewed, sweetened |
*
|
| 2 | cups |
raspberries
fresh or frozen, or canned and sweetened |
|
| 14 | each |
fig cookies
crumbled |
* |
| 1 | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rhubarb
fresh or frozen, or canned stewed, sweetened |
*
|
| 473 | ml |
raspberries
fresh or frozen, or canned and sweetened |
|
| 14 | each |
fig cookies
crumbled |
* |
| 237 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
powdered sugar
|
|
Directions
Combine rhubarb and raspberries.
Purée them through food mill or sieve.
Place in saucepan with sugar and crumbled fig cookies.
Heat slowly, stirring constantly until fig cookies are almost blended into mixture.
When cool, place in refrigerator to chill.
Just before serving, whip cream with vanilla and confectioners' sugar.
Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream.
Top with cream and serve very cold.
Fancy enough for a party, this is simple enough for every day.
