Red berry compote with vanilla sauce
Berries and cherries thickened with juice and starch, cold with vanilla sauce — summer in a glass.
- Time
- 25 min
- Effort:
- easy
- Origin
- Northern Germany
- Season
- summer
- vegetarian
- classic
- sweet
- quick
- kid-friendly
Ingredients for 4 portions
500 gfrozen berries
1sour cherries · jar
300 mlcherry juice
40 gcornflour
60 gsugar
1 pack(s)vanilla pudding powder
500 mlmilk
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 359 kcal |
|---|---|
| Protein | 7.2 g |
| Fat | 5.2 g |
| Carbohydrates | 65.7 g |
| of which sugar | 46.6 g |
| Fibre | 5.6 g |
| Salt | 0.2 g |
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Bring the berries, cherries with their juice, cherry juice and sugar to the boil.
- 2
Slake the cornflour with a little cold juice, stir in, cook for 1 minute until it thickens.
- 3
Fill into bowls, chill. Make the vanilla sauce from pudding powder and milk as the packet says, thinner than pudding.