Raspberry Tapioca

Yield: 4 servings

Ingredients

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

Instructions

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.

Attribution

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