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Berry Pudding

1 pkg. frozen raspberries, thawed
1 pkg. frozen strawberries, thawed
1/4 c. cornstarch
6 sugar substitutes
1/2 c. cold water
1 tbsp. lemon juice
Slivered almonds

Place berries in a blender and puree berries. Mix cornstarch and sugar substitutes in a medium saucepan. Gradually stir in water; add fruit. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds. NOTE: Try serving with half and half if desired. If berries are tart, add more sugar substitutes. Also cut down on lemon juice.

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