1 package (10 oz) frozen raspberries thawed and drained
1/2 cup granulated sugar
1 tbs. grated lemon peel
2 cups water (or 1 cup water & 1 cup port)
1/4 cup quick cooking tapioca 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
1 tbs. cornstarch
2 tbs. water
1 1/2 teaspoons vanilla flavor
1 pinch of salt
2 1/3 cups milk
1 egg yolk & 2 tbs. water mixed together 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. Reheat, vanilla sauce and stir. Serve cold. |
