Raspberry Pudding (Vaapukkakiisseli)

Reserve about a tablespoon of the berries, if desired, to stir into the pudding later; heat remaining raspberries and 2 cups of the water in medium saucepan over medium heat to boiling. Reduce heat to low; simmer about 10 minutes.

Pour contents of saucepan into strainer set over medium bowl. Press berries with back of spoon to extract all liquid; discard pulp and sieve. Return liquid to saucepan.

Combine arrowroot with remaining 1/3 cup water in cup; stir until dissolved. Add to reserve raspberry liquid. Heat over low heat until mixture thickens slightly and becomes transparent, about 15 minutes; do not allow to boil.

Stir in reserved raspberries, if using. Pour into medium serving bowl or individual serving dishes; refrigerate, covered, until cold. Serve chilled, with vanilla-flavored whipped cream, if desired.