2 (10 oz.) pkgs. frozen raspberries, thawed
1/4 c. sugar
3 tbsp. cornstarch
Sugar (optional)
Whipping cream

Mash raspberries in a saucepan. Stir in 1/4 cup sugar and cornstarch; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Remove mixture from heat; cool. Cover and chill at least 2 hours. Spoon into 4 individual stemmed glasses or dessert bowls; sprinkle lightly with additional sugar, if desired. Serve with whipped cream. Yield 4 servings.