High Fructose Corn Syrup Free Raspberry Peppermint Pudding
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Learn more →Ingredients
4 servings
- 2 cups fresh raspberries
- 2 cups milk
- ¼ cup maple syrup
- 3 tbsp cornstarch
- ⅛ tsp peppermint extract
- 1 pinch salt
For serving
- fresh mint leaves, for serving (optional)
- fresh raspberries, for serving (optional)
Instructions
- 1
Combine the 2 cups raspberries and 1/4 cup of the milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down completely and the mixture is bubbling, about 5 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing firmly with the back of a spoon to extract as much liquid and pulp as possible. Discard the seeds. Return the strained raspberry liquid to the saucepan.
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