Tuesday, May 17, 2011
Remember the stuff my husband calls "Pink Stuff" that appears at every potluck? It's made from strawberry jello, cottage cheese and fluff (or something like that -- I've never actually made it). It tastes pretty yummy, although I've always been a bit weirded out by the ingredient list. So when I found a delicious looking recipe for strawberry tapioca in one of my Amish cookbooks, I wanted to try it.
Unfortunately, the recipe, if followed exactly turned out an end result that has earned this dish the name of Oobleck in our house. So, I have rewritten the recipe so that it doesn't quite glue everything in its path together. It's not really all that much like "Pink Stuff" although it resembles it in looks, but it is delicious, doesn't have a weird ingredient list, and is an excellent use of all those strawberries that are currently in season.
2 cups strawberries, washed and hulled
1 cup sugar
3 cups boiling water
1/2 cup quick cooking tapioca
1/4 teaspoon salt
2 teaspoons butter
1 teaspoon fresh lemon juice
1/4 teaspoon almond extract
3/4 cup whipping cream
Mash strawberries with 1/2 cup of sugar; set aside.
Combine boiling water, tapioca, and salt in a large saucepan. Allow mixture to stand for 5 minutes. Then cook, stirring frequently until tapioca mixture boils. Remove from heat. Stir in remaining sugar, butter, lemon juice and almond extract.
Then stir in strawberries, mixing until well combined. Chill for several hours. For an almost fat free dessert, you can serve this way. For ultimate creamy deliciousness, whip the cream and stir into the chilled tapioca. Garnish with mint leaves, if desired.