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Raspberry Dessert with Vanilla Sauce

By: Marie Baumgartner  
"'This delicious fruity dessert comes from my German background,' notes Marie Baumgartner from her kitchen in Stoughton, Wisconsin. 'Mom always called it 'Rote Gr252;tz'. We had a large raspberry patch, so she served it often in summer, when fresh berries were in season.'"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

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Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 cups unsweetened raspberries, crushed
  • 1/2 cup orange juice
  • 1/4 cup quick-cooking tapioca
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 tablespoon sugar
  • 1 cup 2% milk
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract

Directions

  1. In a saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1/2 cup of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160 degrees F (do not boil).
  2. Remove from the heat. Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving.
  3. Divide raspberry mixture between four dessert dishes; top with vanilla sauce.

Footnotes

  • Nutritional Analysis: One serving (1/2 cup raspberry mixture with 2 tablespoons vanilla sauce) equals 283 calories, 3 g fat (1 g saturated fat), 58 mg cholesterol, 129 mg sodium, 60 g carbohydrate, 9 g fiber, 6 g protein. Diabetic Exchanges: 3 starch, 1 fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2007 by MHouse 
The directions are missing some steps. After taking the raspberries off the heat, then you... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by Pat 
I am so sorry I wasted so many delicious (and pricey) fresh raspberries in this recipe. The... MORE

 
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