->Rodgrod Med Flode 02 <-

(Norwegian Berry Pudding with Cream)

1 1/2 pounds fresh raspberries, strawberries, or a combination

2 cups water

1/2 cup sugar

3 tblsp cornstarch

1 pint light cream Slivered almonds

Wash and drain berries (or defrost and save liquid). There should

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.