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Creamy pudding with mulberries, source of antioxidants and vitamin C
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Mulberry Pudding (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 25.8 g of carbs, 2.8 g of protein, 2.5 g of fat and 1.6 g of fiber. Its 10.8 mg of Vitamin C covers 12% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Mulberry pudding is a soft, creamy dessert made with milk and thickener, sweetened or topped with mulberries. It can be prepared as a simple homemade milk pudding, with fresh berries folded in or a mulberry sauce spooned over the top; recipes vary, and it is not tied to a single well-established place of origin.
Serve it chilled as a dessert after a meal or as a small sweet with tea or coffee. Its fruit brings a gentle, tangy note to the smooth texture, while the pudding itself is mainly a source of carbohydrates, with a little protein from the milk. Mulberries contribute antioxidants and vitamin C. For a less-sweet version, reduce the added sugar and let ripe berries provide more of the flavour.
Selected: 100 g
110
KCAL / 100G
Carbs
21.5g
· 8% DV
Protein
2.3g
· 5% DV
Fat
2.1g
· 3% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 8% · Fat 17%
Vitamins
Vitamin C
9mg · 10% DV
B2
0.07mg · 5% DV
B12
0.13µg · 5% DV
B5
0.18mg · 4% DV
Minerals
Calcium
65mg · 7% DV
Phosphorus
48mg · 7% DV
Iron
1mg · 6% DV
Magnesium
13mg · 3% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Mulberry pudding is made by stirring mulberries into a milk-based pudding thickened with starch or another setting ingredient. Mash some berries for a stronger fruit flavor, or fold them in whole near the end so they keep their shape.
Mulberry pudding tastes creamy and mildly fruity, with the exact flavor depending on the berries used. Ripe white mulberries add gentle sweetness, while black mulberries give it a tangier, more pronounced fruit taste.
Yes, dried mulberries work in mulberry pudding and give it a concentrated sweetness. Soak them briefly in warm water until softened, drain them well, and chop or blend them before mixing them into the pudding.
Mulberry pudding is often runny because the thickener was not fully cooked or the berries released extra juice. Keep stirring until the mixture thickens, and drain very juicy berries before adding them.
No, mulberries do not have to be cooked separately for mulberry pudding. Stir them into the hot pudding mixture to soften them, or add fresh berries after chilling for a brighter flavor and a firmer bite.
Mulberry pudding is usually served chilled, which lets its creamy texture set. You can serve it warm if you prefer a looser dessert, but allow it to cool slightly first so the fruit flavor comes through.
Mulberry pudding pairs well with fresh mulberries, chopped nuts, or a light dusting of cinnamon. Add crunchy toppings just before serving so they do not soften in the pudding.
Yes, mulberry pudding can be made ahead and chilled until serving. Press food-safe wrap against the surface or cover the containers to limit a skin forming, then add any fresh fruit topping shortly before serving.
Mulberry pudding keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it once it has cooled, and discard it if its smell, appearance, or texture changes noticeably.
Mulberry pudding can provide fruit along with a creamy dessert, but it may also contain added sugar. For a less sweet version, reduce the sugar in the recipe and rely on ripe mulberries for more of the flavor.
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Nutrition data compiled from USDA FoodData Central and scientific sources.