About 3 hours before serving:
Drain berries, reserving liquid. To liquid, add enough
water to make 2 cups. In medium saucepan over medium
heat, heat liquid with tapioca and salt, stirring constantly,
until mixture boils. Remove from heat; cool, stirring
occasionally. When cold, stir in berries and lemon juice.
Cover and refrigerate.
In small bowl, with mixer at medium speed, beat cream
until stiff peaks form; with rubber spatula, gently fold
into strawberry mixture. Spoon into dessert dishes.
Makes 6 to 8 servings.
Contributor: Shari Dewey
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