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Black Forest Dessert

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Prep time: 35min
Cook time: 25min

Inspired by a Medieval recipe, this is a rich and indulgent dessert. Rich and tart cherries, creamy pudding, a kiss of mint and a bit of crunch.


6 servings

Serving size

1 pudding cup


Ingredients for Cherry Mix:

½ pound fresh cherries, stems and pits removed

2 ounces red wine or grape juice

2 tablespoons sugar (do not include, if using grape juice)

1 tablespoon butter, unsalted

1 teaspoon arrowroot starch

2 teaspoons water

Ingredients for Assembly:

6 tablespoons graham cracker crumbs

¼ cup fresh mint, chopped

6, 3 ½ ounce to-go chocolate pudding cups (or vanilla)

Special Equipment

Blender or food processor

Ramekin or small bowl



Instructions for Cherry Mix:

  1. Puree the cherries, wine and sugar together in a blender or food processor until somewhat smooth (it will appear grainy).
  2. Melt the butter in a large skillet. Add the cherry puree.
  3. Bring to a boil then reduce heat to medium-low and simmer 25 minutes or until liquid is near gone and you can draw a line through the mixture with a spatula and liquids take at least 3 seconds to close in the space.
  4. Remove from the heat. Mix in the arrowroot and water then stir into the pan. Continue stirring until mixture has thickened.
  5. Let cool for 15 minutes.

Instructions for Assembly:

  1. Place ½ tablespoon of graham cracker crumbs into a ramekin or small bowl.
  2. Sprinkle 1 teaspoon of mint then place ½ container of chocolate pudding.
  3. Top with 1 tablespoon of cherry mix on top, followed by another ½ tablespoon of graham cracker crumbs.
  4. Add the remaining ½ of the pudding cup and another 1 teaspoon of mint and serve.

Cooking Tip

Arrowroot flour/powder/starch are the same thing. It is used to thicken acidic ingredients, which cornstarch struggles to do. May use top with a chocolate syrup drizzle. May use ½ chocolate and ½ vanilla pudding in same dish.

Recipe contributed by Linda Blaylock of CKD Culinary Consulting, Prof. Cook, Kidney Health Coach

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: 1 pudding cup




7 g

Saturated Fat

3 g

Trans Fat

<1 g


6 mg


39 g


28 g


1 g


3 g


178 mg


338 mg


78 mg


304 mg