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Raspberry Pudding


  • 2 (10 ounce) packages frozen raspberries, thawed
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • Sugar (optional)
  • Whipping cream

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  1. Mash raspberries in a saucepan. Stir in sugar and cornstarch; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  2. Remove mixture from heat; cool.
  3. Cover and chill for at least two hours.
  4. Spoon pudding into 4 individual stemmed glasses or dessert bowls; sprinkle lightly with additional sugar, if desired.
  5. Serve with whipping cream.