Ingredients:

300 grs. (10 oz.) Strawberries
300 grs. (10 oz.) Raspberries (or only Raspberries)
2 cups water
4 Tablespoons cornstarch
4 Tablespoons sugar

Methods:

In saucepan place fruits and water; cook low heat 5 minutes.Strain into another pot, pressing to get all the juice.Bring the juice to a boil and remove from heat.
Dissolve cornstarch and sugar in little water; add to fruit juice and simmer over low heat, stirring, for 2 minutes.Remove from heat and stir until cool.Pour into individual dessert bowls and sprinkle with sugar.Refrigerate for 3 hours and serve with cream.

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