2 cups fresh or frozen unsweetened raspberries
3 tablespoons uncooked quick cooking tapioca
2 tablespoons plus 2 teaspoons granulated sugar
Place berries in a blender container. Blend until smooth. Pour through a
In a saucepan, combine berries with enough water to equal two cups. Stir in
tapioca and sugar. Let stand 5 minutes. Bring to a boil, remove from heat. Cool
in pan 20 minutes.
Stir and divide among 4 custard cups. Chill.