Berry Pudding

Berry Pudding

For the pudding:

1 lb. frozen berries -- blueberries, raspberries or strawberries or any combination
2 cups orange juice
4 tbsp cornstarch

For the Berry Cream Topping:

1/2 cup of 35% whipping cream
2 tbsp of raspberry jelly

Directions:

For the pudding: Bring berries and juice to a simmer over medium heat. Strain through a fine mesh sieve into a clean bowl, add back to the pot and bring back up to a simmer.

Mix a slurry with the cornstarch a splash of water. Stir slurry into the strained berries until thickened. Pour into 4 serving glasses or ramekins and chill for at least 1 hour or even overnight.

For the Berry Cream Topping: Whip cream and jelly together. Serve on top of Berry Pudding.