Raspberry Orange Pudding
|Milk||1 1⁄2 Cup (24 tbs) (For A Richer Pudding, Half And Half / Light Cream May Be Substituted)|
|Unsweetened frozen raspberries||10 Ounce (1 Package Thawed And Drained With Juice Reserved)|
|Orange||1 Medium, peeled, seeded and chopped|
In a medium-size saucepan, combine milk, reserved raspberry juice, and cornstarch.
Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat.
Stir in raspberries and orange pieces, divide among 4 dessert dishes, and chill for at least 30 minutes.