RASPBERRY TAPIOCA PUDDING

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Raspberry Tapioca Pudding image

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

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen sweetened raspberries, thawed
1 cup red grape juice
1/3 cup sugar
1 lemon zest strip (1 inch)
1/4 cup quick-cooking tapioca
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • 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 zest strip. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. , Remove lemon zest strip. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set. , In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding.

Nutrition Facts :

*** Explore more Raspberry Tapioca Pudding Recipes »

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