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It is amazing how this pudding whips up into two or three times its original volume. You can use cranberry or any other tart fruit juice. This should be eaten the same day it is made.

3 c. fruit juice
1/2 c. uncooked farina
1/2 c. sugar
Lemon juice

Cook a package of cranberries until they are soft. Strain them to keep the juice. Add uncooked farina to juice. Stir quickly to prevent lumping. Cook slowly, always stirring, for about 30 minutes or until the farina is done. Pour into large bowl of your electric mixer and whip at high speed until very light in color (pink), creamy and fluffy. This takes about 20 minutes. Sweeten to taste.

If you are using a non-tart juice such as raspberry, strawberry or apple, add lemon juice to taste.

Serve with milk or cream.

Serves 4 to 6.

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