By Mary McDougall
A delicious, thick, pudding-like dessert that is even better made with fresh strawberries when they are available. Use about 2 cups of fresh sliced strawberries in place of the frozen ones.
Serves: 8
Prep Time: 10 min
Cook Time: 20 min
Ingredients
4 Ripe bananas, cut up
1 1/2 Tbsp Lemon juice
16 Ounce Package Frozen, unsweetened strawberries, thawed
2 Cups Water
1/2 Cup Quick-cooking tapioca
Directions
Place bananas and lemon juice in blender jar. Blend until smooth. Place banana mixture in saucepan. Add the thawed strawberries and their juice. Add water and tapioca. Mix well. Let stand 5 minutes. Heat to boiling, stirring frequently. Remove from heat. Let stand for 20 minutes. Then stir and spoon into dessert cups. Refrigerate until chilled, about 2 hours.
HELPFUL HINTS: Try frozen raspberries instead of strawberries. While mixture is cooking, gently crush berries against side of pan to release more flavor and color.