Quick, Easy -N- Fast Creamy Orange Tapioca Recipe

1 egg
1/3 C. sugar
1/8 t. salt
1 1/2 C. milk
3 T. quick-cooking tapioca
2 T. orange zest
1 t. vanilla extract
1 C. whipping cream

In saucepan, combine egg, sugar and salt. Beat with wooden spoon until well blended. Stir in milk, tapioca and grated orange rind; let stand 5 minutes. Place pan over medium-high heat and cook until it comes to full rolling boil, stirring constantly. Turn heat to low and continue stirring for 1 minute more. Remove from heat and cool. Add vanilla extract. In bowl, whip cream (or use frozen topping such as Cool Whip, thawed). Fold whipped cream or topping into well-cooled tapioca mixture. Pour into bowl and chill well. Serve in sherbet glasses.

Makes 6 servings.


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