Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Sugar |
⅓ cup | Instant tapioca |
3 cups | Milke |
2 larges | Egg yolks |
1 teaspoon | Vanilla extract |
1 cup | Blueberries |
1 cup | Strawberries; quartered |
1 \N | Navel orange; peeled with pith removed |
½ cup | Sugar |
2 tablespoons | Water |
255 xes | Calories |
6 xes | G protein |
47 xes | G carbohydrate |
6 xes | G fat |
87 xes | Mg cholesterol |
64 xes | My sodium |
TAPIOCA
FRUIT
CARAMEL
NUTRITIONAL INFORMATION/SERV
1. Make tapioca: In medium saucepan, combine sugar, tapioca, milk, and egg yolks; let stand 5 minutes. Heat to full boil over medium heat, stirring constantly. Remove from heat; add vanilla. Mix. Cool slightly; pour into 1½-quart shallow baking dish. Refrigerate 1 hour or until cold.
2. At serving time, place berries in bowl. With knife, section orange, allowing fruit and juice to fall into bowl. Toss; spoon over tapioca.
3. Make caramel: In small saucepan, combine ingredients; cover.
Heat to boiling over medium-high heat. Uncover; swirl pan until syrup is golden. (If syrum begins to form crystals, cover; cook until golden, checking color occasionally.) Drizzle caramel over fruit and tapioca.
From: McCalls September 1993
FROM: LAWRENCE KELLIE DATE: 08-04-93