Oh how I love strawberries! "But, it's fall!" you say. No matter! Pull out those frozen strawberries you tucked away from when you went to the you-pick farm this summer. Didn't make it to the farm? No worries, pick up some yummy frozen strawberries in the freezer section at the store.
This makes a quick, elegant and very impressive dessert that you can make ahead for guests. You can put it in small ramekins, pretty wine glasses, martini glasses, dessert bowls, or you may choose to chill the mixture in one large bowl and serve it into individual bowls.
Another amazing thing about this delicious dessert is that it only has only 1 1/2 teaspoons of sugar per serving! That is awesome! Ideally we should only consume 6-9 teaspoons or fewer per day, so this makes a great dessert to enjoy!
Danish Strawberry Cinnamon Pudding:
Adapted from the book: The Cooking of Scandinavia by Dale Brown.
Makes 4-6 servings depending on the size of the dessert cups.
Frozen Strawberries, thawed (about 3 cups- will make 2 1/3 cups pureed berries. I would recommend having extra strawberries on hand to add in until you have the desired 2 1/3 cups of strawberry puree)
2 tablespoons organic sugar
2 tablespoons arrowroot starch
1/4 cup cold water
3/4 teaspoon ground cinnamon
Optional: Serve with whipping cream or coconut milk poured over.
1. Thoroughly thaw the strawberries. Then, place the thawed berries into a food processor or blender and blend them until they form a puree. Measure out the puree until you have 2 1/3 cups.
2. Mix the arrowroot starch together with the cold water in a small bowl. Set aside near the stove.
3. Place the berry puree and 2 tablespoons sugar along with the ground cinnamon into a medium saucepan over medium high heat. Bring to a boil while stirring constantly. This will take a few minutes. Then, add in the arrowroot starch/water mixture. Stir and bring the mixture to a simmer, not a boil. Take off the heat.
4. Pour into a serving bowl or into individual bowls or glasses. Chill for 2 hours before serving.