Whipped Berry Air Pudding
- Total Time
- 30 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups lingonberry or cranberry juice
- ⅓cup sugar
- ½cup uncooked farina or regular Cream of Wheat cereal
Nutritional analysis per serving (6 servings)
173 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 2 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine the lingonberry or cranberry juice, sugar and farina. Bring to a boil over moderate heat, stirring constantly. Reduce the heat to low and cook, stirring, for about 10 minutes, or until thickened.
- Step 2
Pour the mixture into a large bowl and, with an electric mixer, beat for 15 minutes, or until the mixture is pale pink and four times its original volume. Spoon into serving goblets or bowls and refrigerate for up to two hours. If desired, top with unsweetened whipped cream.
Private Notes
Comments
This is delicious, but make sure you let the mixture cool to room temp before Step 2, otherwise it may not fluff up enough.
This is delicious, but make sure you let the mixture cool to room temp before Step 2, otherwise it may not fluff up enough.
Easy, delicious, sweet-tart, creamy vegan dessert. I used bottled raspberry-cranberry juice "cocktail", which is already a bit too sweet, so next time I'll either omit the extra sugar or use unsweetened cranberry juice.
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