Danish Berry Pudding (Rodgrod)

Ingredients

• 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

Instructions

1. Puree berries in blender or press through sieve.
2. Mix cornstarch and sugar in saucepan.
3. Gradually stir in water; add puree. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Remove from heat; stir in lemon juice.
5. Pour into dessert dishes or serving bowl.
6. Cover and refrigerate at least 2 hours.
7. Sprinkle with almonds; serve with half and half if desired.