Red Raspberry Pudding Red Raspberry Pudding 2 servings • 8 oz. The Perfect Purée Red Raspberry, thawed • 1/4 cup granulated sugar • 3 tbsp. dry red wine • 1 tbsp. quick-cooking tapioca • Creme fraiche or whipped cream and raspberries for garnish Method: 1. In a medium saucepan stir together all ingredients except creme fraiche. Bring mixture to boiling, stirring constantly. Reduce heat; simmer, stirring frequently, for 25 minutes, or until thickened. 2. Pour pudding into 2 individual serving dishes; cool. Cover and refrigerate 8 hours or overnight. 3. To serve, top each serving with creme fraiche or whipped cream and fresh raspberries. Serving Suggestion: Try layering this pudding with fresh berries and creme fraiche in tall parfait glasses. Or serve this pudding over pound cake or angel cake. You can also use it in a trifle, layered with cake cubes and fresh fruit. Flavor Twists: Next time, mix up this pudding with Blackberry, Strawberry, Apricot, Mango, White Peach, Black Currant, or Papaya.