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Raspberry Dessert with Vanilla Sauce

Raspberry Dessert with Vanilla Sauce
"This delicious fruity dessert comes from my German background," notes Marie Baumgartner from her kitchen in Stoughton, Wisconsin. "Mom always called it "Rote Grütz'. We had a large raspberry patch, so she served it often in summer, when fresh berries were in season."
4 ServingsPrep: 30 min. + chilling

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
© Taste of Home 2013

2 of 2

Raspberry Dessert with Vanilla Sauce (continued)

Directions (continued)

  • 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.
Nutrition Facts: One serving (1/2 cup raspberry mixture with 2 tablespoons vanilla sauce) equals 283 calories, 3 g fat (1 g saturated fat), 58 mg cholesterol, 129 mg sodium, 60 g carbohydrate, 9 g fiber, 6 g protein. Diabetic Exchanges: 3 starch, 1 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013