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Raspberry Dessert with Vanilla Sauce Recipe

Raspberry Dessert with Vanilla Sauce Recipe

This delicious fruity dessert comes from my German background. 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. —Marie Baumgartner, Stoughton, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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).
  • 4. 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.
  • 5. Divide raspberry mixture among four dessert dishes; top with vanilla sauce.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.