Susan from Food Blogga
Makes 4 small or 2 large servings
2 cups of mixed berries or fruit of your choice (I used blueberries, strawberries, & cherries)
2 teaspoons sugar
2 tablespoons orange juice
1/4 teaspoon orange zest
Place all ingredients in a large bowl and let macerate while you prepare the crisp mixture and pudding.
1 teaspoon Smart Balance butter substitute
1/2 cup rolled oats
2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon
In a small skillet over medium heat, melt butter. Add oats, almonds, and cinnamon, and stir until well combined. Cook for 3-5 minutes, or just until the oats and nuts turn golden brown. Remove from heat and set aside.
6 tablespoons sugar
2 tablespoons cornstarch
2 cups skim milk (or milk of your choice)
pinch of salt
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Combine sugar and cornstarch in a medium pot over medium heat. Add 1 cup of milk, whisking until the sugar and cornstarch are dissolved. Add the second cup of milk and salt, and bring to a simmer, stirring frequently. Lower the heat, cooking pudding for 10 minutes, stirring frequently. Remove pudding from heat for 2-3 minutes. Lightly whisk one egg with vanilla extract and slowly add to the pudding, whisking constantly. (Removing it from the heat will prevent the egg from cooking). Simmer for 2-3 minutes, or until thick, stirring several times. Remove from heat.
Assemble serving dishes. Start with some macerated berries on the bottom, then some pudding, then some crisp, and repeat. Top each serving dish with a dollop of pudding, and place a cherry or other fruit on top. Cover with Saran Wrap and refrigerate until chilled.