FLUFFY RASPBERRY TAPIOCA PUDDING
Creamy whipped topping and sweet raspberry jam turn tapioca pudding into a company-worthy dessert.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 7 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Beat egg and milk in medium saucepan with wire whisk until well blended. Stir in sugar and tapioca. Let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into medium bowl. Place plastic wrap directly on surface of pudding.
- Refrigerate 1 hour or until cooled. (Pudding thickens as it cools.) Gently stir in whipped topping. Add jam; stir slightly to swirl.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 60 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 19 g, Protein 4 g
CHERRY OR RASPBERRY TAPIOCA PUDDING RECIPE - (4.2/5)
Provided by á-39535
Number Of Ingredients 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 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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
RICE PUDDING WITH CHERRIES
Steps:
- Bring 2 cups cooked rice, 1 2/3 cups milk, 1/2 teaspoon vanilla and a pinch of salt to a simmer in a saucepan over medium heat. Cook, stirring occasionally, until creamy, 6 to 8 minutes. Remove from the heat, stir in 3/4 cup white chocolate chips and let sit a few minutes. Serve over cherries.
- Per serving over 1/2 cup cherries per serving (with 1% milk); Calories: 351 ;Total Fat: 10.5 grams; Saturated Fat: 6 grams; Protein: 8 grams; Total carbohydrates: 57 grams; Sugar: 31 grams; Fiber: 2 grams; Cholesterol: 12 milligrams; Sodium: 140 milligrams
Nutrition Facts : Calories 351 calorie, Fat 10.5 grams, SaturatedFat 6 grams, Cholesterol 12 milligrams, Sodium 140 milligrams, Carbohydrate 57 grams, Fiber 2 grams, Protein 8 grams, Sugar 31 grams
CHERRY PUDDING
Steps:
- Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.
RASPBERRY TAPIOCA PUDDING DESSERT
Make and share this Raspberry Tapioca Pudding Dessert recipe from Food.com.
Provided by 55tbird
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Pour the dry puddings and dry jello into a medium pan.
- Add the water and stir until well blended.
- Bring to a boil and boil for one full minute.
- Pour into a large bowl and let it set up in the refrigerator overnight.
- When ready to serve, stir up the mixture a bit to loosen it up.
- Add the Cool Whip and mix together til pretty well blended.
- Add the raspberries.
Nutrition Facts : Calories 167.3, Fat 6.4, SaturatedFat 5, Cholesterol 0.1, Sodium 77.7, Carbohydrate 20.8, Fiber 3.1, Sugar 14.3, Protein 8.2
RASPBERRY TAPIOCA PUDDING
Make and share this Raspberry Tapioca Pudding recipe from Food.com.
Provided by BeansnRice
Categories Dessert
Time 5h
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 67.5, Carbohydrate 44.2, Fiber 2.2, Sugar 37.8, Protein 0.9
RASPBERRY TAPIOCA PUDDING
This recipe was from the Biggest Loser. You can easily substitute the milk for soy milk + 1Tbls. arrowroot powder to make this dairy free.
Provided by Cyndirella
Categories Lactose Free
Time 1h5m
Yield 4 5.4 -oz servings, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.7, Fat 1.3, SaturatedFat 0.9, Cholesterol 6.9, Sodium 90.3, Carbohydrate 13.5, Sugar 13.8, Protein 6.1
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