Orange Tapioca with Strawberries
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Quick cooking tapioca||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
|Hulled strawberries||2 Cup (32 tbs)|
Heat skim milk, and stir in tapioca.
Cook 5 minutes, stirring.
Remove from heat, and add sugar, salt, orange rind and vanilla.
Beat evaporated milk until fluffy.
Add lemon juice, and beat until stiff.
Fold tapioca mixture into whipped milk.
To serve, spoon strawberries into 6 fruit bowls, and spoon tapioca cream over top.