Raspberry Tapioca Pudding |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This ruby-red pudding was a favorite dessert when I was a child growing up in a German family.—Helga Schlape, Florham Park, New Jersey Ingredients:
1 package (10 ounces) frozen sweetened raspberries, thawed |
1 cup red grape juice |
1/3 cup sugar |
1 lemon peel strip (1 inch) |
1/4 cup quick-cooking tapioca |
1/2 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
Directions:
1. Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon peel. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
2. Remove lemon peel. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set.
3. In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding. Yield: 6 servings.
|
|