Method

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.

To Serve: 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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