Tapioca Pudding With Raspberry Food

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FLUFFY RASPBERRY TAPIOCA PUDDING



Fluffy Raspberry Tapioca Pudding image

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

1 egg
2-3/4 cups milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
1 tsp. vanilla
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. seedless raspberry jam

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

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

TAPIOCA PUDDING WITH RASPBERRY



Tapioca Pudding with Raspberry image

The Tapioca Pudding with Raspberry recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 8

40 grams Tapioca
300 milliliters Coconut milk
100 milliliters Whipped cream
3 Tbsps sugar
2 Tbsps roasted, chopped Peanuts (without salt)
400 grams Raspberries
1 Tbsp honey
1 Tbsp lemon juice

Steps:

  • Put tapioca in a bowl, cover with hot water and soak for about 10 minutes.
  • Bring the coconut milk, cream and sugar to boil, switch the heat to lowest setting, pour in the tapioca and let simmer for about 20 minutes while stirring, over low heat until the beads are transparent. Remove from the heat and let cool. Should the pudding be too thick, add a little water.
  • Rinse the raspberries and put some aside for garnishing. Puree the remaining berries and strain finely through a sieve. Stir in the honey and lemon juice and distribute among 4 glasses. Fill with the pudding and serve garnished with the remaining raspberries.

Nutrition Facts : Calories 417.99 kcal, Fat 28.9 g, SaturatedFat 21.36 g, Protein 4.63 g, Carbohydrate 41.08 g, Sugar 13.74 g, Cholesterol 28.15 mg

RASPBERRY TAPIOCA PUDDING



Raspberry Tapioca Pudding image

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

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

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 :

CREAMY TAPIOCA PUDDING



Creamy Tapioca Pudding image

This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.

Provided by Cindy Lynn

Categories     Dessert

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 cup pearl tapioca
2 1/2 cups milk
1/4 teaspoon salt
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla

Steps:

  • In a bowl, soak tapioca in 2 cups of room temperature water overnight.
  • Drain water.
  • In double boiler, heat milk just until no longer cold.
  • Add salt and tapioca.
  • Continue heating until small bubbles appear at sides of pan.
  • Cover, turn heat to very low and cook for one hour.
  • Make sure that milk mixture does not simmer or boil.
  • Separate egg whites from yolks.
  • Beat egg yolks and sugar toether until light yellow in color.
  • Add a little of the hot mixture to the egg yolks and blend thoroughly.
  • Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
  • Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
  • Beat egg whites until stiff.
  • Slowly fold the hot tapioca mixture into the egg whites.
  • Stir in vanilla.
  • Serve warm or chilled.

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 SALAD



Raspberry Tapioca Salad image

Recipe given to me by my 11 year old step-daughter. She entered this as a 4-H project and received rave reviews. It is a nice refreshing salad

Provided by Krsi Sue

Categories     Low Protein

Time 35m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

4 cups water
1/2 cup sugar
1/2 cup pearl tapioca
1 (3 ounce) package raspberry Jell-O gelatin
1 (8 ounce) Cool Whip
1 (10 ounce) bag frozen raspberries

Steps:

  • Bring water, sugar, and tapioca to a boil, stirring often until the tapioca is clear.
  • Remove from heat and add the package of jello.
  • Cool to set until consistency is like jelly.
  • Add cool whip and frozen raspberries.
  • Stir well and refrigerate.

RHUBARB TAPIOCA PUDDING



Rhubarb Tapioca Pudding image

Where I grew up rhubard grew wild on the sides of the road. We'd pick some and grandma would make us this totally awesome pudding.

Provided by GeeWhiz

Categories     Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 cups fresh rhubarb, chopped into 1/2-inch pieces
4 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon table salt
1 1/8 cups sugar
2 cups water
1 1/2 cups strawberries, greens removed, sliced

Steps:

  • In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
  • Reduce heat and simmer until rhubarb is tender, about 3 minutes.
  • Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.

Nutrition Facts : Calories 219.3, Fat 0.2, Sodium 118.4, Carbohydrate 55.8, Fiber 1.9, Sugar 48.6, Protein 0.8

OLD FASHIONED TAPIOCA PUDDING



Old Fashioned Tapioca Pudding image

I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.

Provided by Kitchen Witch Steph

Categories     Breakfast

Time 13h

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup pearl tapioca
1 1/2 cups milk
1 1/2 cups heavy cream
1 fresh vanilla bean
1/2 cup sugar
1 pinch salt
2 egg yolks

Steps:

  • Soak the pearls in water overnight, covered well with water. Drain the water off.
  • Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
  • Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
  • Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
  • Then add yolks to the pan while stirring. Pour into a bowl and cool.
  • You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1

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

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