Danish Berry Pudding (Rodgrod)


  • 1 (10 ounce) package frozen raspberries, thawed
  • 1 (10 ounce) package frozen strawberries, thawed
  • 1/4 cup cornstarch
  • 2 tablespoons granulated sugar
  • 1/2 cup cold water
  • 1 tablespoon lemon juice
  • Slivered almonds


  1. Puree berries in blender or press through sieve.
  2. Mix cornstarch and sugar in saucepan.
  3. Gradually stir in water; add puree. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  4. Remove from heat; stir in lemon juice.
  5. Pour into dessert dishes or serving bowl.
  6. Cover and refrigerate at least 2 hours.
  7. Sprinkle with almonds; serve with half and half if desired.

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