Raspberry Tapioca Pudding - cooking recipe

Ingredients

1 (10 ounce) package frozen sweetened raspberries, thawed
1 cup red grape juice
1/3 cup sugar
1 lemon peel strip, 1-inch
1/4 cup quick-cooking tapioca
1/2 cup whipping cream
2 tablespoons confectioners' sugar

Preparation

Mash and strain raspberries, reserving juice and discarding the seeds.
Add enough water to juice to measure 2 cups and pour into a large saucepan.
Add grape juice, sugar and lemon peel.
Bring to a boil and then reduce heat and simmer, uncovered for 10 minutes.
Remove lemon peel.
Add tapioca.
Cover and chill for 4 hours or until set.
In another mixing bowl, beat cream and confectioner's sugar until soft peaks form and top pudding before serving.