Home > Recipes > Raspberry Tapioca Pudding

Raspberry Tapioca Pudding Recipe

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

[X]

Rate Raspberry Tapioca Pudding Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Tapioca Pudding Recipe

Prep: 15 min. Cook: 20 min. + chilling

Yield: 6 Servings

15 20 35

Ingredients

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

Directions

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 peel. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
Remove lemon peel. 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. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 221 calories, 7 g fat (5 g saturated fat), 27 mg cholesterol, 11 mg sodium, 39 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Raspberry Tapioca Pudding in Taste of Home August/September 2000, p49