Double-Berry Tapioca Pudding
INGREDIENTS:
2 c Unsifted self-rising flour
3/4 c Sugar
7 c Heavy cream
2 pt Strawberries, hulled
1 c Blueberries
2 c Unsifted self-rising flour
3/4 c Sugar
7 c Heavy cream
2 pt Strawberries, hulled
1 c Blueberries
1 Preheat oven to 425!F. In medium bowl, combine flour and 1/4 cup sugar; add 11/3 Cups heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10 x 3-in. strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 minutes or until light brown. Cool on wire rack.
2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 Tbs. sugar; add remainder to mashed strawberries. Heat to boiling; boil minute. Pour into medium bowl; chill thoroughly.
3. Slice remaining strawberries; add to mashed berries. Add blueberries; mix.
4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.
5. To serve: Split shortcakes horizontally; fill with berries and whipped cream. Replace tops.
Makes 6 servings.
Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat, 125 mg cholesterol, 566 mg sodium.
2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 Tbs. sugar; add remainder to mashed strawberries. Heat to boiling; boil minute. Pour into medium bowl; chill thoroughly.
3. Slice remaining strawberries; add to mashed berries. Add blueberries; mix.
4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.
5. To serve: Split shortcakes horizontally; fill with berries and whipped cream. Replace tops.
Makes 6 servings.
Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat, 125 mg cholesterol, 566 mg sodium.