Category : Desserts
Author : extremedzine
Hits : 2552
Date : 29/03/2003
1 1/2 pounds fresh raspberries, strawberries, or a combination2 cups water1/2 cup sugar3 tablespoons cornstarch1 pint light cream Slivered almonds
Wash and drain berries (or defrost and save liquid). There shouldbe 2 1/2 cups total. If fresh, add 2 cups of water and cook untilberries are soft. Add sugar. Mix cornstarch and 2 tablespoons coldwater. Add a small amount of berry juice, mix well and stir intoberry mixture. Cook, stirring constantly until pudding thickens.Reduce heat, cook 10 minutes. Turn into serving dish. Let standuntil cold. When serving, decorate with slivered almonds, passedaround the table, followed by a pitcher of cream.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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