STRAWBERRY TAPIOCA
We love this very berry tapioca after a meal. It's creamy and flavorful.
Provided by Nancy Allen
Categories Puddings
Time 45m
Number Of Ingredients 10
Steps:
- 1. Puree the strawberries in a food processor bowl with 1/2 cup of the sugar or place the berries and sugar in a bowl and use a potato masher to crush; set aside.
- 2. In a large saucepan, combine the boiling water, tapioca, and salt; allow mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clear. Stir in the remaining sugar and the butter.
- 3. Remove the pan from the heat and whisk in the lemon juice, almond extract, and food coloring. Then stir in the strawberries, mixing well.Chill for several hours, then serve in small bowls, garnish with whipped cream and fresh mint leaves.
STRAWBERRY TAPIOCA WITH CUSTARD
Light and yummy dessert, perfect for strawberry season, or all year 'round with frozen berries. I am going to try this with other berries as well. When rhubarb is in season, I think a strawberry-rhubarb mixture would be lovely. I would use a little more sugar in that case.
Provided by Jenny Sanders
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
- Beat the milk slowly into the egg mixture.
- Cook, stirring constantly, until thickened.
- Remove from the heat at once and beat in the vanilla.
- Divide the custard evenly amongst 6 serving dishes.
- Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
- Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
- Stir in the lemon or lime juice.
- Spoon the strawberries evenly over the custard.
- Chill until set.
Nutrition Facts : Calories 215, Fat 4.5, SaturatedFat 2, Cholesterol 90.3, Sodium 141.8, Carbohydrate 39.8, Fiber 2, Sugar 29.4, Protein 5.1
STRAWBERRY JELLO TAPIOCA FLUFF
Make and share this Strawberry Jello Tapioca Fluff recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 4h15m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
- Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
- Refrigerate 4 hours or overnight.
- Cut into squares to serve.
Nutrition Facts : Calories 204.2, Fat 6.5, SaturatedFat 5.5, Sodium 142.3, Carbohydrate 36, Fiber 0.8, Sugar 25.8, Protein 1.4
NORWEGIAN STRAWBERRY TAPIOCA DESSERT
Posted for ZWT6. Adapted from norway-hei.com Traditional Christmas dessert. Cooking time is an estimate.
Provided by noway
Categories Gelatin
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook tapioca and water on very low heat until thick and clear.
- Add jello and sugar and stir until dissolved.
- Add frozen berries. Chill in refrigerator.
- When mixture is cool and thick, add whipped cream, if desired.
Nutrition Facts : Calories 75.1, Fat 0.1, Sodium 43.4, Carbohydrate 18.5, Fiber 1, Sugar 9.6, Protein 0.9
AMISH STRAWBERRY TAPIOCA
recipe states you can substitute 1/4 cup lemon juice and rind from 2 lemons in place of 2 cups of strawberries
Provided by grandma2969
Categories Dessert
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
- add crushed strawberries.cool --
- serve with whipped topping.
Nutrition Facts : Calories 203.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.4, Sodium 22.7, Carbohydrate 43.6, Fiber 1.6, Sugar 30, Protein 1
ROYAL RHUBARB CRISP
If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.
Provided by Karen Martin
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
- Stir strawberries into the rhubarb mixture; spread into a casserole dish.
- Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
- Bake in preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 43.6 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 3.8 g, Sodium 192.3 mg, Sugar 29.2 g
STRAWBERRY TAPIOCA SALAD
A nice light Summery dessert or salad. Cooking time is refrideration time. Can use frozen berries, thawed and) drained well)
Provided by DoryJean54
Categories Gelatin
Time 16m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
- Chill until thickened.
- Fold in whipped topping & strawberries.
- Pour into a 9x12" dish & refrigerate until firm.
- Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
- It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.
Nutrition Facts : Calories 361.8, Fat 9, SaturatedFat 5.5, Cholesterol 30.4, Sodium 367.1, Carbohydrate 69, Fiber 0.8, Sugar 53.8, Protein 3.8
STRAWBERRY TAPIOCA PARFAITS
Two of my favorites combined for a quick, but fancy dessert. You can sweeten the strawberries, if desired.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
- Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla.
- Let stand 10 minutes to cool and slightly thicken.
- In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
- Refrigerate until serving.
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STRAWBERRY TAPIOCA SALAD - JULIE'S EATS & TREATS
From julieseatsandtreats.com
Ratings 22Calories 147 per servingCategory Dessert
- Mix tapioca and vanilla puddings in saucepan. Add water and stir to combine. Bring to a boil, stir constantly until thick. About 3-5 minutes. Add strawberry jello. Cool.
- When it is cool add cool whip and strawberries. Mix well. Serve immediately or store in refrigerator.
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