Raspberry Tapioca Pudding Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 221 calories, 7g fat (5g saturated fat), 27mg cholesterol, 11mg sodium, 39g carbohydrate (29g sugars, 2g fiber), 1g protein.


  1. 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.
  2. Remove lemon peel. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set.
  3. In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding. Yield: 6 servings.
Originally published as Raspberry Tapioca Pudding in Taste of Home August/September 2000, p49

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