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Catholic Recipe: Fruit Tapioca Parfait

    INGREDIENTS

  • 1 egg, separated
  • 5 Tablespoons sugar
  • 2 cups milk
  • 3 Tablespoons quick-cooking tapioca
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup whipping cream, whipped
  • 1 cup sweetened berries, or diced fruit, crushed pineapple, and so on
  • Details

  • Serves: 8
  • Yield: 8 parfaits
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Recommended on our third Easter dinner sample menu, this appetizing tapioca layered with fruit and topped with whipped cream is appreciated by children and adults alike.

DIRECTIONS

Whip egg white until foamy. Add 2 tablespoon of the sugar, 1 tablespoon at a time; continue beating until mixture stands in very soft peaks. Set aside. Mix egg yolk with a small amount of the milk in saucepan. Add remaining milk, tapioca, remaining 3 Tablespoons sugar, salt, and nutmeg. Cook over medium heat until mixture comes to a boil, stirring constantly. Pour small amount of hot mixture into beaten egg white; blend. Add remaining mixture gradually, stirring constantly. Add vanilla, lemon juice, and peel. Cool; stir after 15 or 20 minutes. Fold into whipped cream. Fill parfait glasses with alternate layers of pudding and berries or fruit. Top with additional whipped cream, if desired. Makes 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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