Cherry Or Raspberry Tapioca Pudding Recipe 425 Recipes

CHERRY OR RASPBERRY TAPIOCA PUDDING RECIPE - (4.2/5)

Steps:

• Soak the sago in 1 cup of the water in a large mixing bowl for an hour, the sago should expand and become soft. Put the soaked sago on medium heat with the coconut milk, make sure to use a large saucepan as the tapioca pearls will still expand considerably When boiled take to low heat and add the cherries Stir occasionally and keep on low heat for 10 minutes, the sago should expand and take on all the liquid Add the second cup of water and the sugar and stir through tapioca. Heat for another 5 minutes or until at least 90% the tapioca pearls are entirely transparent, a small number with a white center is okay, these will take on more liquid while setting. Let rest for 10 minutes and spoon into ramekins or molds Put into a fridge and set over night. To serve place the molds in a warm water bath for 2 minutes and turn out onto a plate.

RASPBERRY CHERRY PIE

Steps:

• For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate; trim pastry even with edge. , Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Place pastry in plate; trim even with edge. Make decorative cutouts; place on top of pie. , Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.,

RASPBERRY TAPIOCA PUDDING

Steps:

• 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 zest strip. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. , Remove lemon zest strip. 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.

RASPBERRY TAPIOCA PUDDING

Steps:

• Mash and strain raspberries, reserving juice and discarding the seeds.
• Add enough water to juice to measure 2 cups and pour into a large saucepan.
• Add grape juice, sugar and lemon peel.
• Bring to a boil and then reduce heat and simmer, uncovered for 10 minutes.
• Remove lemon peel.
• Add tapioca.
• Cover and chill for 4 hours or until set.
• In another mixing bowl, beat cream and confectioner's sugar until soft peaks form and top pudding before serving.

RASPBERRY TAPIOCA PUDDING

Steps:

• In a 3- quart saucepan, combine the egg substitute, tapioca and sugar; let stand for 5 minutes.
• Bring the tapioca mixture to a boil over medium high heat.
• Remove from the heat and stir in vanilla extract.
• Spoon the tapioca into four, 6-oz containers. Cover and refrigerate until chilled, about 1 hour, stirring once.
• To serve, spoon 1 tsp fruit spread over the tapioca.
• Sprinkle with fresh raspberries and garnich with mint, if desired.
• To make dairy free:.
• Follow all directions as above, except;.
• Dissolve 1Tbls. arrowroot in 1/4 cup of the soy milk and set aside.
• After you have removed the pudding from the heat and you have added the vanilla extract, add the arrowroot and soy mixture. Stir as it thickens.
• Follow the rest of the directions as above.