Ingredients

The following ingredients have 4 Servings
  • 4 cups fresh or frozen unsweetened raspberries, thawed, crushed
  • 1/2 cup orange juice
  • 1/4 cup quick-cooking tapioca
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 tablespoon sugar
  • 1 cup 2% milk
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract

Instruction

  • In a large 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 the heat. Cover and refrigerate., For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking 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 the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving., Divide raspberry mixture among four dessert dishes; top with vanilla sauce.,