Raspberry Tapioca with Vanilla Sauce

In a medium-size saucepan combine raspberries, sugar, lemon peel and water.

Bring to a boil while stirring.

Simmer for about 10 minutes.

Stir in tapioca, bring back to boiling, reduce heat, cook stirring constantly until mixture becomes thick and translucent. Pour into a glass mold or individual dessert dishes.

Refrigerate until chilled (about 2 hours). Serve with vanilla sauce or whipped cream.

Vanilla Sauce: Mix the cornstarch with the water, add sugar, vanilla flavor and salt.

In medium sized saucepan boil the milk, take saucepan off the heat.

Add cornstarch mixture, stirring constantly.

Return to heat, stir in the egg yolk/water, and cook on low heat, stirring constantly, until sauce thickens.

Serve cold.