| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 3 |
tb |
Quick-cooking tapioca |
| 1 |
|
Egg; well beaten |
| 3 |
c |
Orange juice |
| 1 1/2 |
c |
Frozen fat-free whipped topping, thawed |
| 1/2 |
c |
Flaked coconut; if desired (and it should be!) |
INSTRUCTIONS
1. In medium saucepan, combine sugar, tapioca and egg; blend well. Stir in
orange juice; let stand 5 minutes.
2. Cook mixture over medium heat, stirring constantly for 5 to 8 minutes or
until it comes to a rolling boil. Remove from heat; cool 20 minutes.
3. Fold in whipped topping and coconut. Spoon into 6 dessert dishes;
refrigerate about 20 minutes or until serving time. If desired, just before
serving, garnish with mandarin orange segments.
Posted to recipelu-digest Volume 01 Number 203 by Mandy Rose
<mbell@gladstone.uoregon.edu> on Nov 05, 1997
A Message from our Provider:
“Famous last words: I did it my way”