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Raspberry Tapioca Pudding

 Raspberry Tapioca Pudding
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
6 ServingsPrep: 15 min. Cook: 20 min. + chilling

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.