2 cups light cream or half and half
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon almond extract or Amaretto
3 cups strawberries

Combine cream (or half and half), sugar, and cornstarch in a saucepan.

Cook over medium-low heat until mixture begins to boil; reduce heat to a simmer. Stir constantly until cream begins to thicken. Watch carefully to prevent scorching at bottom of pan. A heavy bottomed pan or a double boiler will help to keep the heat even.

Stir in almond extract or Amaretto.

Cover and refrigerate for several hours.

Place 1/2 cup of strawberries into 6 dessert dishes or custard cups. Pour cooled cream mixture over the strawberries.

Garnish with a sprig of mint, if desired. Serve well chilled.

Makes 4-6 servings.

Submitted by: CM