~Sent in by: Barbara Cooper, Chula Vista, CA
1/4 cup quick cooking tapioca
3/4 cup sugar
1/4 teaspoon salt
2 1/4 cup water
1/4 cup lemon juice
Grated peel of 1 lemon
1/2 cup heavy cream
1 cup sweetened red raspberries, OR 1 (10 oz.) pkg. frozen raspberries
Combine tapioca, sugar, salt and water in saucepan; let stand 5 minutes. Bring just to a boil over medium heat, stirring occasionally.
Remove from heat and stir in lemon juice and peel; cool.
Whip cream and fold into tapioca mixture. Chill. Spoon alternate layers tapioca and raspberries in parfait glasses, ending with raspberries. Makes 6 servings.
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