Sunday, July 3, 2011
2 packages of instant vanilla pudding, prepared as instructed on box
1 small carton whipping cream (or use heavy cream and add 2 tablespoons of powdered sugar)
3 cups fresh raspberries
1 cup blueberries
1 tbsp sugar
1 tbsp cornstarch
In a mixer with whisk attachment, whip cream until stiff peaks form. Gently fold the whipped cream into the prepared vanilla pudding and set aside. In a medium pot combine sugar and 1 tbsp water and whisk until sugar melts. Add raspberries and cook over medium heat for about 4-5 minutes until simmering, pressing down on some of the raspberries to release flavor and juices. Sift in cornstarch and whisk well so that there are no lumps. Cook for another 10 minutes until thickened. Should be the consistency of a runny jam. In individual cups layer the whipped cream mixture with the raspberry topping. Top with fresh blueberries. Refrigerate to chill before serving.