MINUTE TAPIOCA DESSERT RECIPES

Tutti-frutti Minute Tapioca

2 apples, cored and quartered 2 cups hot water

2 tablespoons water 4 cup sugar

3 tablespoons sugar 24 cup seedless white grapes, halved

3 tablespoons Minute Tapioca 14 cup nut meats, coarsely broken
Y{ teaspoon salt 24 cup dates, coarsely cut

Combine apples, water, and sugar in covered baking dish and bake in moder-
ate oven (375° F.) 30 minutes, or until apples are tender. Add Minute Tapioca
and salt to hot water and cook in double boiler 15 minutes, or until tapioca is
clear, stirring frequently. Add 4% cup sugar. Cool. Add grapes, nuts, and dates.
Pour tapioca mixture over cooked apple sections. Chill. Serve with cream.
Serves 6.

Rhubarb and Strawberry Tapioca

4 cup Minute Tapioca 3 cups rhubarb, cut in pieces
4 teaspoon salt 114 cups sugar
24% cups hot water 1 cup fresh strawberries, cut in halves

Add Minute Tapioca and salt to water, and cook in double boiler about 5
minutes, or until slightly thickened; then add rhubarb and cook 10 minutes
longer, or until tapioca is clear, stirring frequently. Add sugar, remove from
fire, add berries, and chill. Pile lightly in sherbet glasses. Garnish with whole
berries. Serves 8.

Peach Tapioca a la Creme

4 tablespoons Minute Tapioca 2 cups peaches, thinly sliced and sweet-
l4 teaspoon salt ened

14% cups boiling water Few drops almond extract
4 cup sugar ¥% cup cream, whipped

Add Minute Tapioca and salt to water, and cook in double boiler 15 minutes,
or until tapioca is clear, stirring frequently. Add sugar, peaches, and almond
extract. Cool. Fold in whipped cream. Chill. Pile lightly in sherbet glasses.
Just before serving garnish with additional whipped cream and peaches.
Serves 6.

Pineapple Cream Pudding

4 tablespoons Minute Tapioca 114 cups crushed pineapple
4 teaspoon salt 11% tablespoons lemon juice

1144 cups boiling water Grated rind of % lemon
lg cup sugar 4 cup cream, whipped

Add Minute Tapioca and salt to boiling water and cook in double boiler 15
minutes, or until tapioca is clear, stirring frequently. Add sugar and remove
from fire. Add pineapple and lemon juice and rind. Cool. Fold in whipped
cream. Chill until thickened. Pile in sherbet glasses. Serves 6.

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