Danish Berry Pudding (Rodgrod)

1 (10 ounce) package frozen raspberries, thawed
1 (10 ounce) package frozen strawberries, thawed
1/4 cup cornstarch
2 tablespoons granulated sugar
1/2 cup cold water
1 tablespoon lemon juice
Slivered almonds

Puree berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add puree. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.