Ingredients:
Instructions:
Mash the raspberries in a saucepan. Stir in 1/4-cup sugar and cornstarch and cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Remove the mixture from the heat and cool. Cover and chill at least 2 hours. Spoon into 4 individual stemmed glasses or dessert bowls and sprinkle lightly with additional sugar if desired. Serve with whipping cream.