| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Instant tapioca |
| 3 |
c |
Milke |
| 2 |
lg |
Egg yolks |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Blueberries |
| 1 |
c |
Strawberries; quartered |
| 1 |
|
Navel orange; peeled with pith removed |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Water |
| 255 |
x |
Calories |
| 6 |
x |
G protein |
| 47 |
x |
G carbohydrate |
| 6 |
x |
G fat |
| 87 |
x |
Mg cholesterol |
| 64 |
x |
My sodium |
INSTRUCTIONS
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 1 1/2-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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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