|Granulated fructose||1⁄4 Cup (4 tbs)|
|Quick-cooking tapioca||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Prepared nondairy whipped topping||2 Cup (32 tbs)|
Reserve five strawberries for garnish.
Crush remaining strawberries and mix them with fructose.
Allow to stand at least an hour.
Mix tapioca with salt and boiling water.
Cook over low heat, stirring constantly, until tapioca is clear.
Drain juice from berries into a measuring cup.
Add enough water to berry juice to make 2 cup (500 mL) of liquid.
Stir in crushed strawberries.
Stir into tapioca mixture and cook 6 minutes longer.
Divide half of the tapioca mixture among 10 dessert dishes.
Fold the nondairy whipped topping into the remaining tapioca mixture; then divide it evenly among the dessert dishes.
Now cut the reserved strawberries in half, and use them to garnish the top of each dish, Chill thoroughly before serving.