Raspberry Pudding

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.