1/2 c. uncooked cream of wheat
6 tbsp. sugar
3 c. cranberry juice

In a 2 quart saucepan, bring the cranberry juice to a boil over moderate heat. Add the sugar, stirring constantly. Add the cream of wheat a little at a time, stirring briskly with a wooden spoon. Reduce the heat and simmer for 10 minutes until the mixture has thickened to a puree.

Transfer the mixture to a large mixing bowl. Using a rotary beater beat the mixture until it has tripled in volume, and is very light and fluffy. Pour into individual serving bowls and serve as soon as possible.

Note: You can use apple, strawberry or raspberry juice by adding 1 teaspoon lemon juice.