Raspberry Fruit Soup - cooking recipe

Ingredients

2 Tbsp. quick cooking tapioca
1/4 c. sugar
1/8 tsp. salt
1/2 c. water
2 (10 oz.) pkg. frozen sweetened raspberries, thawed (undrained)
1/3 c. reconstituted lemon juice (if you use fresh lemon juice, use a scant 1/3 c.)
1 Tbsp. butter or margarine
1/2 c. whipping cream, whipped or 1/2 c. sour cream
ground nutmeg
mint sprigs (optional)

Preparation

Combine tapioca, sugar, salt, water and 1 package raspberries in a saucepan.
Cook, stirring constantly, over medium heat until mixture comes to a boil; reduce heat.
Simmer, uncovered, for 5 minutes.