Raspberry Pudding With Cream

Serves: 6
Total Calories: 159


1 1/2 pounds raspberries fresh, washed and drained
2 tablespoons sugar or to taste
2 tablespoons cornstarch
1/4 cup water cold
Slivered toasted almonds
1/2 cup half and half


Purée raspberries in blender or food processor. Press through fine sieve to remove all seeds. Place purée in saucepan add sugar. Bring to boil, stirring. Combine cornstarch and cold water add to purée. Simmer mixture until jelly-like (do not boil) remove from heat. Pour into individual dessert bowls and chill. Decorate top with almonds and pass a pitcher of half-and-half separately.

Nutritional Facts:

Serves: 6
Total Calories: 159
Calories from Fat: 20

This Raspberry Pudding With Cream recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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