Serves: 6
Total Calories: 159
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.
This Raspberry Pudding With Cream recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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