Whipped Berry Air Pudding

• 3 1/2 cups lingonberry or cranberry juice
• 13 cup sugar
• 1/2 cup uncooked farina or regular Cream of Wheat cereal

1. In a large saucepan, combine the lingonberry or cranberry juice, sugar and farina.
2. Bring to a boil over moderate heat, stirring constantly.
3. Reduce the heat to low and cook, stirring, for about 10 minutes, or until thickened.
4. Pour the mixture into a large bowl and, with an electric mixer, beat for 15 minutes, or until the mixture is pale pink and four times its original volume.
5. Spoon into serving goblets or bowls and refrigerate for up to two hours.
6. If desired, top with unsweetened whipped cream.

lingonberry, sugar, regular cream

Taken from cooking.nytimes.com/recipes/2661 (may not work)