Grandma Wood's Danish Pudding

2 Cups Cran-Rasp Juice
2 1/2 Tablespoons Constarch
1/2 Cup Sugar
2 Cups Frozen Raspberries

1/3 Cup toasted almonds
Whipping Cream

Put juice, sugar, cornstarch and raspberries in blender. Process. Pour into strainer to remove seeds. Pour into saucepan and cook over low heat--stirring constantly until thickened.
Cool-refrigerate. To serve put into serving dishes, dollop of whip cream and top with almonds.

Enjoy!