Raspberry Dessert with Vanilla Sauce Recipe

5 1
Raspberry Dessert with Vanilla Sauce Recipe
Raspberry Dessert with Vanilla Sauce Recipe photo by Taste of Home
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Raspberry Dessert with Vanilla Sauce Recipe

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5 1
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 cups unsweetened raspberries, 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

Directions

In a 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. Stir 1/2 cup of hot mixture into the egg; return all to the pan, stirring 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).
Remove from the heat. Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving.
Divide raspberry mixture between four dessert dishes; top with vanilla sauce.
Originally published as Raspberry Dessert with Vanilla Sauce in Light & Tasty August/September 2001, p43

Nutritional Facts

1/2 cup: 283 calories, 3g fat (1g saturated fat), 58mg cholesterol, 129mg sodium, 60g carbohydrate (0 sugars, 9g fiber), 6g protein. Diabetic Exchanges: 3 starch, 1 fruit.

  • 4 cups unsweetened raspberries, 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 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. Stir 1/2 cup of hot mixture into the egg; return all to the pan, stirring 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).
  2. Remove from the heat. Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving.
  3. Divide raspberry mixture between four dessert dishes; top with vanilla sauce.
Originally published as Raspberry Dessert with Vanilla Sauce in Light & Tasty August/September 2001, p43

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