RASPBERRY PIE III
A wonderful way to use those raspberries growing in the yard.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g
FAVORITE RASPBERRY TOSSED SALAD
Our home economists tossed together mixed greens, fresh raspberries, mushrooms, feta cheese and more in this pretty salad. Toasted pecan halves add fun crunch...and a homemade raspberry dressing brings a delicious tan to the mix!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.
Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
RASPBERRY PIE I
With black raspberries being fresh, I have made 2 of these pies this week.
Provided by Susan
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
- Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 63.7 g, Cholesterol 15.3 mg, Fat 21.1 g, Fiber 6.2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 275.2 mg, Sugar 34.5 g
ORANGE TAPIOCA SALAD
Fresh, fruity flavor makes this pretty salad popular with all ages. Our whole family really digs into its fluffy goodness. I can put it together in the morning or even the night before and pop it in the fridge until suppertime. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
Nutrition Facts :
RASPBERRY TAPIOCA PUDDING
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
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 :
RASPBERRY TAPIOCA SALAD
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
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.
RASPBERRY TAPIOCA PUDDING
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
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
RASPBERRY TAPIOCA SALAD RECIPE
Provided by á-2034
Number Of Ingredients 6
Steps:
- Bring water to a boil on range top or in microwave. Add tapioca and boil covered 10 minutes. Remove from heat and let cool 10 minutes covered, until tapioca pearls are transparent. Add gelatin, stir to dissolve. Add sugar, stir to dissolve. Add berries. Refrigerate at least 4 hours or overnite. Stir in whipped topping. Makes a large bowlful. Strawberries and strawberry gelatin may be used.
COCONUT TAPIOCA SALAD
This is a refreshing dessert, very good when chilled. My 14 year old son"s all time favorite. Our alternative to eating ice cream.
Provided by shygirl
Categories Gelatin
Time 1h
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook coconut juice with gelatin according to package instructions. Depending on how firm you want it to be.
- Let cool completely and cube. Set aside.
- Boil water and cook tapioca till transparent about 20 minutes, drain.
- In a large bowl, combine half and half with sweetened condensed milk, according to your preference of sweetness.
- Add in cubed coconut, tapioca and gelatin cubes. Blend well and chill at least 6 hours. Serve cold. YUMMO!
Nutrition Facts : Calories 369.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 28.1, Sodium 110, Carbohydrate 56, Fiber 0.3, Sugar 28.1, Protein 19.9
TAPIOCA SALAD
Make and share this Tapioca Salad recipe from Food.com.
Provided by Nutmeg74
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Cook tapioca in water till thick.
- add dry jello.
- let cool and fold in cool whip.
- add oranges and set.
Nutrition Facts : Calories 176.6, Fat 5.9, SaturatedFat 5, Sodium 173, Carbohydrate 34.4, Fiber 0.6, Sugar 21.1, Protein 1.9
RASPBERRY FLUFF JELLO SALAD RECIPE
Steps:
- Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
- Once it comes to a full rolling boil, remove from heat and pour into large bowl.
- Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
- With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
- Then add in raspberries until completely mixed together.
- Stick back into the fridge and chill for about an hour before serving.
Nutrition Facts : Calories 167 kcal, Carbohydrate 36 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 165 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
STRAWBERRY TAPIOCA SALAD
A nice light Summery dessert or salad. Cooking time is refrideration time. Can use frozen berries, thawed and) drained well)
Provided by DoryJean54
Categories Gelatin
Time 16m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
- Chill until thickened.
- Fold in whipped topping & strawberries.
- Pour into a 9x12" dish & refrigerate until firm.
- Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
- It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.
Nutrition Facts : Calories 361.8, Fat 9, SaturatedFat 5.5, Cholesterol 30.4, Sodium 367.1, Carbohydrate 69, Fiber 0.8, Sugar 53.8, Protein 3.8
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