Best Norwegian Strawberry Tapioca Dessert Recipes

STRAWBERRY TAPIOCA

Strawberry Tapioca image

We love this very berry tapioca after a meal. It's creamy and flavorful.

Provided by Nancy Allen

Time 45m

Number Of Ingredients 10

Ingredients

2 c strawberries, washed and hulled
1 c sugar
3 c boiling water
1/2 c quick cooking tapioca
1/4 tsp salt
2 tsp butter
1 tsp fresh lemon juice
1/4 tsp almond extract
1/8 tsp red food coloring (optional)
whipped cream and fresh mint leaves, for garnish

Steps:

1. Puree the strawberries in a food processor bowl with 1/2 cup of the sugar or place the berries and sugar in a bowl and use a potato masher to crush; set aside.
2. In a large saucepan, combine the boiling water, tapioca, and salt; allow mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clear. Stir in the remaining sugar and the butter.
3. Remove the pan from the heat and whisk in the lemon juice, almond extract, and food coloring. Then stir in the strawberries, mixing well.Chill for several hours, then serve in small bowls, garnish with whipped cream and fresh mint leaves.

STRAWBERRY TAPIOCA WITH CUSTARD

Strawberry Tapioca with Custard image

Light and yummy dessert, perfect for strawberry season, or all year 'round with frozen berries. I am going to try this with other berries as well. When rhubarb is in season, I think a strawberry-rhubarb mixture would be lovely. I would use a little more sugar in that case.

Provided by Jenny Sanders

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
1/4 cup sugar
1 pinch salt
2 extra large eggs
1 1/2 cups milk
2 teaspoons vanilla extract
4 cups fresh strawberries or 4 cups frozen strawberries
1 cup water
3 tablespoons sugar
2 tablespoons honey
1 pinch salt
3 tablespoons minute tapioca
1/2 small lemons, juice of or 1/2 small lime, juice of

Steps:

Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
Beat the milk slowly into the egg mixture.
Cook, stirring constantly, until thickened.
Remove from the heat at once and beat in the vanilla.
Divide the custard evenly amongst 6 serving dishes.
Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
Stir in the lemon or lime juice.
Spoon the strawberries evenly over the custard.
Chill until set.

Nutrition Facts : Calories 215, Fat 4.5, SaturatedFat 2, Cholesterol 90.3, Sodium 141.8, Carbohydrate 39.8, Fiber 2, Sugar 29.4, Protein 5.1

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