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Raspberry Pudding with Cream

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Description Edit

Yield: serves 4 to 6

Ingredients Edit

  • 4 cups mashed and strained raspberries or strawberries, fresh or frozen, thawed
  • 1 tablespoon sugar, more or less to taste
  • 2 tablespoons arrowroot powder (available in the spice section of supermarkets)
  • ¼ cup cold water
  • 1 cup cream, more or less, for serving

Preparation Edit

  1. In medium saucepan, combine berries and 1 tablespoon sugar.
  2. Stir and heat over medium heat until sugar is dissolved, about 3 minutes.
  3. Stirring constantly, bring to a boil, and then reduce heat to simmer.
  4. Adjust sweetness by adding sugar, if necessary.
  5. In cup, add arrowroot to water, and mix to smooth paste.
  6. Stirring constantly, add arrowroot to berry mixture, and cook until thickened, about 3 to 5 minutes.
  7. To serve, pour into individual dessert bowls. Refrigerate until serving time. Serve with a pitcher of cream.

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