Raspberry Tapioca Pudding Dessert Recipes

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



Cherry or Raspberry Tapioca Pudding Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 5

1/2 cup sago or tapioca pearls
2 cups water
1 (15-ounce) can pitted cherries or raspberries pureed
1 (15-ounce) can coconut milk or coconut cream
4 tablespoons sugar (or sugar replacement)

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



Raspberry Tapioca Pudding image

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

1 (10 ounce) package frozen sweetened raspberries, thawed
1 cup red grape juice
1/3 cup sugar
1 lemon peel strip, 1-inch
1/4 cup quick-cooking tapioca
1/2 cup whipping cream
2 tablespoons confectioners' sugar

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 DESSERT



Raspberry Tapioca Pudding Dessert image

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

1 (3 ounce) package cook and serve tapioca pudding
1 (3 ounce) package cook and serve vanilla pudding
1 (3 ounce) package raspberry gelatin
3 cups water
1 (8 ounce) container Cool Whip
1 1/2 pints fresh raspberries

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



Raspberry Tapioca Pudding image

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

2 1/4 cups 1% low-fat milk
1/4 cup fat free egg substitute
2 tablespoons quick-cooking tapioca pudding
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 teaspoons seedless red raspberry spreadable fruit or 4 teaspoons any other flavor fruit spread

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

RASPBERRY PIE III



Raspberry Pie III image

A wonderful way to use those raspberries growing in the yard.

Provided by Nancy Sabatino

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 7h10m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2 ½ tablespoons tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
⅛ teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  • Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  • Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g

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