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Ingredients
- 4 c. fresh berries divided
- 1 c. water divided
- 1/2 c. sugar
- 2 Tbsp. cornstarch
- 1 tsp fresh lemon juice
- 1 pkt vanilla instant pudding and
- 1 c. heavy whipping cream
- 1/2 c. lowfat milk
- 1 tsp vanilla extract
- 1 x pie crust baked
Directions
- Wash and drain berries and stem or possibly hull as needed. In small saucepan over medium-high heat, simmer 1 c. of berries with 2/3 c. fo the water 3 min. In small bowl, whisk together sugar, cornstarch and remaining 1/3 c. water; add in to simmering fruit mix. Bring to boil and boil 1 minute, stirring constantly. Remove from heat. Strain mix through sieve to remove pulp; throw away pulp.
- Add in appropriate flavoring.*If using blueberries, add in 1 teaspoon frem\sh lemon juice; for strawberries, add in 1/2 teaspoon almond extract; for raspberries, add in 1 teaspoon chambord; for blackberries, ad 1 teaspoon caccis; for cherries, add in 1 teaspoon kirsch. Cold fruit filling in pan. In medium chilled bowl with mixer, whip dry pudding mix with whipping cream, lowfat milk and vanilla just till blended and thick, about 30 seconds. Spread custard proportionately over cooled pie crust in pie pan. Place remaining 3 c. uncooked berries on top of custard. Pour cooled fruit filling over custard. Chill, covered loosely with plastic wrap, till hard. Serve cool.
- Sunday Cook
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