From: thuy@wam.umd.edu (Thu.y Huu Nguyen)

Date: 12 Jul 1993 03:59:40 GMT

- 1 1/2 pounds fresh raspberries, strawberries, or a combination
- 2 cups water
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 pint light cream Slivered almonds

Wash and drain berries (or defrost and save liquid).  There should
be 2 1/2  cups total. If fresh, add 2 cups of water and cook until
berries are soft. Add sugar. Mix cornstarch and 2 tablespoons cold
water.  Add a small amount of berry juice, mix well and 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, passed
around the table, followed by a pitcher of cream.

By chef Lynn Bryant

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