Berry Pudding with Cream

• 6 cups (about 6 half-pints) fresh or frozen (not thawed) raspberries
• 5 cups (about 1 1/2 quarts) fresh or frozen (not thawed) strawberries, trimmed
• 1/2 cup cornstarch
• 1/2 cup water
• 3/4 cup granulated sugar
• 1/4 cup whipping cream
• 2 teaspoons confectioners' sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup nonfat plain Greek yogurt (see Ingredient Note)

1. Process raspberries and strawberries in batches in a food processor or blender until smooth. Transfer to a food mill or push through a fine sieve into a large measuring cup or bowl. Add enough water to the strained berries to equal 5 cups liquid.
2. Whisk cornstarch and water in a small bowl. Whisk the cornstarch mixture and granulated sugar into the strained berries and transfer to a Dutch oven or large saucepan.
3. Cook over medium heat, whisking constantly (make sure to whisk the bottom well), until the mixture is very hot and beginning to bubble. Cook for 1 minute more, whisking constantly.
4. Transfer the pudding to a large bowl and let cool for 10 minutes. Press a piece of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours (it will continue to thicken as it chills).
5. Whip cream in a small bowl until soft peaks form. Add confectioners' sugar and vanilla; continue whipping until firm peaks form. Fold in yogurt. Serve the pudding with a dollop of cream on top.

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