INGREDIENTS

INSTRUCTIONS

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 1 1/2-quart shallow baking dish. Refrigerate 1
hour or until cold. At serving time, place berries in bowl.  With
knife, section orange, allowing fruit and juice to fall into bowl.
Toss; spoon over tapioca. 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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 191
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 61.5mg
Sodium: 4mg
Potassium: 104.8mg
Carbohydrates: 43.9g
Fiber: 1.7g
Sugar: 33.8g
Protein: 1.5g