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2 (10 ounce) packages frozen raspberries, thawed
1/4 cup granulated sugar
3 tablespoons cornstarch
Sugar (optional)
Whipping cream
Mash raspberries in a saucepan. Stir in sugar and cornstarch; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove mixture from heat; cool. Cover and chill at least two hours.
Spoon pudding into 4 individual stemmed glasses or dessert bowls; sprinkle lightly with additional sugar, if desired.
Serve with whipping cream.
No pain, no palm no thorns, no throne no gall, no glory, no glory no cross, no crown. — William Penn
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