Red Fruit Pudding with Cream

• 20 oz. fresh or frozen, thawed raspberries or strawberries, or a combination
• 2 to 3 Tbs. sugar, or to taste
• 2 scant Tbs. arrowroot
• 3 Tbs. cold water
• 13 to 1/2 cup heavy cream
• Fresh berries for decorating, optional

1. Put berries in blender or food processor, and puree completely.
2. Press puree through a strainer set over a 1-quart, nonreactive saucepan.
3. Stir in sugar, and bring mixture to a boil over medium heat.
4. Blend together arrowroot and water.
5. Add arrowroot mixture to berries, stirring constantly.
6. As soon as mixture starts to simmer, remove it from heat.
7. Pour into 6 small dessert bowls, martini glasses or coupe cups.
8. Cover tightly with plastic wrap, and refrigerate.
9. Chill for at least 2 hours or up to 2 days.
10. To serve, pour a little cream onto top of each pudding, and decorate with fresh berries, if using.

strawberries, sugar, arrowroot, cold water, heavy cream, fresh berries

Taken from www.vegetariantimes.com/recipe/red-fruit-pudding-with-cream/ (may not work)