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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
TOTAL TIME: Prep: 15 min. Cook: 20 min. + chilling YIELD: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


  • 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.

Nutritional Facts

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

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