Norwegian Strawberry Tapioca Dessert Food

NORWEGIAN STRAWBERRY TAPIOCA DESSERT

Norwegian Strawberry Tapioca Dessert image

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

Ingredients

4 cups water
1/2 cup baby pearl tapioca
3 ounces strawberry Jell-O gelatin dessert
1/2 cup sugar (optional)
1 pint frozen strawberries
4 -6 ounces whipped cream (optional)

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

FRUITY TAPIOCA

Fruity Tapioca image

Folks who like tapioca will enjoy this fruity variation from Louise Martin of Denver, Pennsylvania. Convenient canned peaches and mandarin oranges give refreshing flavor to this economical dessert, which costs 36 cents per serving.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

4 cups water
1 cup sugar
1/3 cup quick-cooking tapioca
1 can (6 ounces) frozen orange juice concentrate, thawed
1 can (29 ounces) sliced peaches, drained and diced
1 can (11 ounces) mandarin oranges, drained

Steps:

In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.

Nutrition Facts :

STRAWBERRY TAPIOCA WITH CUSTARD

Strawberry Tapioca with Custard image

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

Ingredients

2 tablespoons cornstarch
1/4 cup sugar
1 pinch salt
2 extra large eggs
1 1/2 cups milk
2 teaspoons vanilla extract
4 cups fresh strawberries or 4 cups frozen strawberries
1 cup water
3 tablespoons sugar
2 tablespoons honey
1 pinch salt
3 tablespoons minute tapioca
1/2 small lemons, juice of or 1/2 small lime, juice of

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

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