Cook on high heat for 10-15 minutes, until berries are soft and mashable.

Pass through a sieve to extract all of the liquid.

Pour lingonberry juice back into the saucepan.

Add sugar and salt. Bring to a boil.

Reduce to low heat.

Slowly add cream of wheat while stirring constantly to avoid lumps.

Simmer on medium low heat for 5-10 minutes, stirring frequently. Cook until it is a porridge like consistency.

Let it cool to room temperature.

Transfer the porridge to a mixing bowl. Using an electric mixer, beat for 5 minutes on high until light and airy..

Serve chilled with milk and sugar.