Back to Raspberry Dessert with Vanilla Sauce

Print Options

 
 
 

Card Sizes

 
 
 
 Print
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

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

  • 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.

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.

Reviews for Raspberry Dessert with Vanilla Sauce

Average Rating
Loading Image