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Raspberry Dessert w/Vanilla Sauce - e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 � M. Baumgartner; Stoughton, WI
Raspberry Dessert w/Vanilla Sauce -- e-w
Serves: 4

4 c. unsweetened raspberries, crushed
1/2 c. orange juice
1/4 c. quick-cooking tapioca
1/2 c. sugar
2 tsp. cornstarch
1 T. sugar
1 c. 2% milk
1 egg, lightly beaten
1 tsp. vanilla extract

In a saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes.
Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Cover and refrigerate.

For Vanilla Sauce:
Combine the cornstarch and sugar in a saucepan; gradually stir in milk. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir in 1/32 c. of hot mixture into the egg; return all to the pan; stirring constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160�. (Do Not Boil). Remove from heat Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving.

To Serve: Divide raspberry mixture between 4 dessert dishes; top with vanilla sauce.

1/2 c. raspberry mixture w/2 T. vanilla sauce equals: 283 calories�3 gm fat (1 gm saturated)�59 mg cholesterol�129 mg sodium�60 carbohydrate�60 gm carbohydrate�9 gm fiber�6 gm protein +++EXC: 3 starch�1 fruit +++WWP: 4