Raspberry Dessert with Vanilla Sauce Recipe

Ingredients

• 4 cups fresh or frozen unsweetened raspberries, thawed, crushed
• 1/2 cup orange juice
• 1/4 cup quick-cooking tapioca
• 1/2 cup sugar
• 1/8 teaspoon salt
• 2 teaspoons cornstarch
• 1 tablespoon sugar
• 1 cup 2% milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract

Directions

• In a large saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and refrigerate.
• For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
• Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160° (do not boil).
• Remove from the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving.
• Divide raspberry mixture among four dessert dishes; top with vanilla sauce.

Raspberry Dessert with Vanilla Sauce published in Light & Tasty August/September 2001, p43