Raspberry Tapioca With Vanilla Sauce

Fruit tapioca with sauce.

In a medium-size saucepan combine raspberries , sugar , lemon peel and water.

Bring to a boil while stirring.

Simmer for about 10 minutes.

Stir in tapioca , bring back to boiling , reduce heat , cook stirring constantly until mixture becomes thick and translucent.

Pour into a glass mold or individual dessert dishes.

Refrigerate until chilled.

Serve with vanilla sauce or whipped cream.

Vanilla sauce: mix the cornstarch with the water , add sugar , vanilla flavor and salt.

In medium sized saucepan boil the milk , take saucepan off the heat.

Add cornstarch mixture , stirring constantly.

Return to heat , stir in the egg yolk / water , and cook on low heat , stirring constantly , until sauce thickens.

Serve cold.

frozen raspberries, granulated sugar, lemon, rind of, water, quick-cooking tapioca, cornstarch, vanilla flavoring, salt, milk, egg yolk