Native Roots

Berry Pudding

Ingredients:
2 cups of berries (fresh, canned or frozen)
1-1/2 cups water, divided
1/2 cup sugar or sugar substitute* (to taste)
2 tablespoons cornstarch

1. Crush berries. In a medium saucepan, combine berries with 1-1/4 cups water. Bring to a boil, stirring occasionally. Lower heat.



2. Add sugar or sugar substitute.* In a cup or small bowl, mix cornstarch with remaining 1/4 cup water. Add mixture to sweetened berries; blend well.



3. Cook over low heat for about 4 minutes to thicken, stirring constantly, until consistency of a very thick sauce. Serve hot. Can be served with bannock bread (see the recipe on the next page). Makes eight 1/2-cup servings.

Nutrient Content per Serving (with sugar):
Exchanges (with sugar): 1 fruit + 1 tsp. sugar
Calories: 76
Fat: 0 grams
Protein: 0 grams
Carbohydrate: 19 grams
Sodium: 3 milligrams
Cholesterol: 0 milligrams
Total dietary fiber: 0.5 grams

* Use sugar substitute equivalent in place of sugar. Or, add sugar substitute after the fruit mixture is thickened over heat. Sugar substitutes made with aspartame are not heat stable.

Source: Northern Plains Indian: Food Practices, Customs, and Holidays. Developed by American Dietetic Association and American Diabetes Association, 1999.

Kibbe Conti, RD, CDE, LN, is a member of the Oglala, Lakota tribe from Pine Ridge, South Dakota. She has worked in Indian Country for ten years as a Nutritionist and Dietitian, with the Indian Health Service in Pine Ridge and with Urban Indian Health in Denver, Colorado. She operates her own nutrition consulting business, Northern Plains Nutrition Consulting, and can be reached at kibbe1@msn.com