Raspberry Tapioca Pudding

1 pkg. (10 oz) frozen, sweetened raspberries, thawed
1 C. red grape juice
1/3 C. sugar
1 lemon peel strip (1 inch)
1/4 C. quick-cook tapioca
1/2 C. whipping cream
2 T. powdered sugar

Strain raspberries, reserving juice. Discard seeds

Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon peel. Bring to a boil, reduce heat and simmer, uncovered for 10 minutes. Remove lemon peel, add tapioca and cook and stir for 10 minutes.

Pour into bowls and cover and chill for 4 hours or until set.

In a mixing bowl, beat cream and powdered sugar until soft peaks form. Serve with pudding.

Serves 6