Yield: 4 servings

Measure Ingredient
2 cups Fruit puree
2 tablespoons Cornstarch; (up to 3 tbs)

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Heat fruit puree in a saucepan. Blend cornstarch, the amount varying according to the desired consistency, with a little cold water to smooth. Stir cornstarch into fruit and cook, stirring constantly, about 3 mins, or until mixture thickens. Spoon into desseert dishes and chill. Serve with cream, if desired. Serves 4.

NOTE: Sugar may be added if a sweeter dish is desired.

NOTES: The best known Russian dessert is a simple fruit pudding made : by thickening cooked fruit with cornstarch or potato starch.


: preferred fruits are those with tart flavors, such as cranberries,

: rhubarb, sour cherries, or apples, but all kinds of berries are

: used. The thickness can vary from that of jelly to a bit more

: runny consistency. Customarily, the dessert is served with cream.

From: Dan Klepach

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