Raspberry Tapioca With Vanilla Sauce
Ingredients
- 1 (10 ounce) package frozen raspberries, thawed and drained
- 12 cup granulated sugar ⓘ
- 1 lemon, rind of, grated ⓘ
- 2 cups water or 1 cup water & 1 cup port wine ⓘ
- 14 cup quick-cooking tapioca ⓘ
- 1 tablespoon cornstarch ⓘ
- 2 tablespoons water ⓘ
- 1 12 teaspoons vanilla flavoring ⓘ
- 1 pinch salt ⓘ
- 2 13 cups milk ⓘ
Instructions
- In a medium-size saucepan combine raspberries, sugar, lemon peel and water.
- Bring to a boil while stirring.
- Simmer for about 10 minutes.
- Stir in tapioca, bring back to boiling, reduce heat, cook stirring constantly until mixture becomes thick and translucent.
- Pour into a glass mold or individual dessert dishes.
- Refrigerate until chilled (about 2 hours).
- Serve with vanilla sauce or whipped cream.
- Vanilla Sauce: Mix the cornstarch with the water, add sugar, vanilla flavor and salt.
- In medium sized saucepan boil the milk, take saucepan off the heat.
- Add cornstarch mixture, stirring constantly.
- Return to heat, stir in the egg yolk/water, and cook on low heat, stirring constantly, until sauce thickens.
- Serve cold.
Nutrition & Diet Analysis (per serving)
517
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).