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    Home » Recipes » Paleo Recipes

    Fruit Pudding Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Are you hankering for something cold and sweet to finish off a summertime dinner? Maybe something a little more sophisticated than popsicles, but not quite as time-consuming as ice cream?

    Then you’ve come to the right place – this creamy fruit pudding is simple to throw together and easy to dress up or down, in goblets for a fancy party, or just served in bowls for a family evening on the porch.

    Fruit Pudding

    The tapioca starch in the ingredients list might look a little suspect, but there’s nothing to worry about here. Tapioca is a dry powder extracted from cassava roots, which are a safe starch and perfectly safe to eat.

    You might also find it in the grocery store as “cassava starch” or “yucca starch.” In the pudding, tapioca starch works as a thickener, to help the pudding stay together. The overall effect is a texture that’s creamier and smoother than a pure fruit puree like applesauce, more like a typical dessert.

    When you’re choosing the ingredients for your pudding, you can use whatever kind of fruit you like; it’s a great way to use something that would otherwise go bad.

    For the orange juice, make sure you’re getting the real deal – check the label for any added sugar or preservatives. You could also juice your own for the absolute purest and freshest flavor available. But even with store-bought juice, this recipe is healthy and delicious, a sweet end to a long day.

    Fruit Pudding Recipe

    SERVES: 4 PREP: 2h COOK: 20 min

    Ingredients

    • 1 lb. frozen fruit (blueberries, raspberries, strawberries, etc. - use your favorite kind);
    • 2 cups of freshly pressed orange juice;
    • 5 tbsp. tapioca starch;
    • 4 fresh mint leaves; (optional)
    Fruit Pudding Recipe Preparation

    Preparation

    1. In a saucepan over medium heat, bring the fruit and the orange juice to a simmer for a few of minutes, then strain through a fine mesh sieve into a clean bowl.
    2. Place the fruit that's left in the sieve in a separate bowl and refrigerate it.
    3. Pour the strained fruit juice back into the saucepan and bring it back to a simmer.
    4. While the mixture is simmering,  combine the tapioca starch with a little bit of water and some of the fruit juice in a small bowl. Add to the saucepan, stirring it well until the mixture thickens.
    5. Pour the mixture into 4 serving glasses, and chill for at least two hours or overnight in the refrigerator.
    6. Serve with a splash of cold-cooked fruits and a fresh mint leaf.

    📖 Recipe

    Fruit Pudding Recipe

    Fruit Pudding Recipe

    Smooth, refreshing, and easy to make ahead, this summertime dessert is definitely a treat to savor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 hours hrs
    Cook Time 20 minutes mins
    Total Time 2 hours hrs 20 minutes mins
    Course Compote
    Cuisine American
    Servings 4 people
    Calories 183 kcal

    Ingredients
      

    • 1 lb. frozen fruit blueberries, raspberries, strawberries, etc. – use your favorite kind
    • 2 cups of freshly pressed orange juice
    • 5 tbsp. tapioca starch
    • 4 fresh mint leaves optional

    Instructions
     

    • In a saucepan over medium heat, bring the fruit and the orange juice to a simmer for a few of minutes, then strain through a fine mesh sieve into a clean bowl.
      2 cups of freshly pressed orange juice, 1 lb. frozen fruit
    • Place the fruit that’s left in the sieve in a separate bowl and refrigerate it.
    • Pour the strained fruit juice back into the saucepan and bring it back to a simmer.
    • While the mixture is simmering, combine the tapioca starch with a little bit of water and some of the fruit juice in a small bowl. Add to the saucepan, stirring it well until the mixture thickens.
      5 tbsp. tapioca starch
    • Pour the mixture into 4 serving glasses, and chill for at least two hours or overnight in the refrigerator.
    • Serve with a splash of cold-cooked fruits and a fresh mint leaf.
      4 fresh mint leaves

    Nutrition

    Calories: 183kcalCarbohydrates: 46gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 7mgPotassium: 358mgFiber: 2gSugar: 23gVitamin A: 633IUVitamin C: 65mgCalcium: 22mgIron: 1mg
    Keyword fruit, pudding
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Desserts, Sweets and Snacks, Paleo Recipes Tagged With: cooking: fast cook, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegan, diet: vegetarian, good for leftovers, Paleo Autoimmune-Friendly Recipes, Paleo Breakfast Recipes, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes, Paleo Snack Recipes

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