Yield: 1 Servings
|1½ pounds||Fresh raspberries,|
|Strawberries, or a|
|1 pint||Light cream|
Wash & drain berries (or defrost & save liquid). There should be 2½ cups total. If fresh, add 2 cups of water & cook until berries are soft. Add sugar. Mix cornstarch & 2 Tbls. cold water. Add a small amount of berry juice, mix well & stir into berry mixture.
Cook, stirring constantly until pudding thickens. Reduce heat, cook 10 minutes. Turn into serving dish. Let stand until cold. When serving, decorate with slivered almonds, passedaround the table, followed by a pitcher of cream. File