Raspberry Pudding

Directions

1. 1
   Combine the milk and cornstarch in a small bowl, making sure there are no lumps.
2. 2
   Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish.
3. 3
   Cover tightly with microwave plastic wrap.
4. 4
   Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes.
5. 5
   Prick the plastic to release steam.
6. 6
   Remove from oven.
7. 7
   Scrape into a food processor and add raspberries, discarding syrup.
8. 8
   Puree until very smooth.
9. 9
   Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.