1 1/4 cups milk
4 tablespoons Cream of Wheat
3/4 cup fresh or frozen raspberries
3 tablespoons honey
1/4 teaspoon cinnamon
1 tablespoon toasted sliced almonds

Bring milk to a boil and add Cream of Wheat (pour in slowly while stirring constantly). Reduce heat to medium and add raspberries, cinnamon and honey. Cook over medium heat for about 5 minutes, stirring constantly, mashing raspberries while you stir. Remove from heat, pour into serving dishes and top with toasted almonds.

Serves 2.