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Raspberry Tapioca



  • 2 cups fresh or frozen unsweetened raspberries
  • 3 tablespoons uncooked quick cooking tapioca
  • 2 tablespoons plus 2 teaspoons granulated sugar


  1. Place berries in a blender container. Blend until smooth. Pour through a strainer.
  2. In a saucepan, combine berries with enough water to equal two cups. Stir in tapioca and sugar.
  3. Let stand for 5 minutes.
  4. Bring to a boil, remove from heat.
  5. Cool in pan for 20 minutes.
  6. Stir and divide among 4 custard cups.
  7. Chill.

Servings: 4

Posted by FootsieBear at Recipe Goldmine 4/21/02 9:13:41 pm.

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