Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site bbncca.ARPA
Path: utzoo!linus!bbncca!msimpson
From: msimpson@bbncca.ARPA (Mike Simpson)
Newsgroups: net.cooks
Subject: Re: Recipe wanted:  Finnish Cranberry Cream of Wheat Dessert
Message-ID: <440@bbncca.ARPA>
Date: Thu, 5-Jan-84 10:20:28 EST
Article-I.D.: bbncca.440
Posted: Thu Jan  5 10:20:28 1984
Date-Received: Fri, 6-Jan-84 02:07:52 EST
References: <6343@watrose.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 37

***
01/05/83

	I think this may be the recipe you are looking for. 

3 cups fruit juice (apple, cranberry, grape, orange, or
         pineapple -- use one kind or several)
one-half cup raw farina  (NOT INSTANT)
one-half cup real maple syrup 
	OR one-third cup honey
june of one-half lemon
dash cinnamon
dash nutmeg
one-half pint heavy cream, whipped
	OR one-third cup yogurt
one cup fresh fruit
        (coarsely shredded apples, sliced fresh peaches,
         sliced, hulled strawberries, pre-cooked and
         slightly sweetened cranberries, etc.)

	Heat juice and maple syrup or honey to boiling.
        Stir in farina.  Cook slowly, stirring constantly,
until thick and smooth (8-10 minutes). 
        Pour into a large bowl and whip until light and
fluffy (about 15 minutes). 
	Fold in fresh fruit and whipped cream or yogurt.
	Chill at least one and one-half hours.
        Spoon into dessert dishes and serve.  Top with
berries or nuts or a dusting of nutmeg, if desired. 
YUM!
		-- Mike Simpson, BBN
-- 
		        -- cheers,
			   Mike Simpson, BBN
			   msimpson@bbn-unix (ARPA)
			   {decvax,linus,wjh12}!bbncca!msimpson (Usenet)
			   617-497-2819 (Ma Bell)