1. Make tapioca: In medium saucepan, combine sugar, tapioca, milk, and egg yolks; let stand 5 minutes. Heat to full boil over medium heat, stirring constantly. Remove from heat; add vanilla. Mix. Cool slightly; pour into 1 1/2-quart shallow baking dish. Refrigerate 1 hour or until cold. 2. At serving time, place berries in bowl. With knife, section orange, allowing fruit and juice to fall into bowl. Toss; spoon over tapioca. 3. Make caramel: In small saucepan, combine ingredients; cover. Heat to boiling over medium-high heat. Uncover; swirl pan until syrup is golden. (If syrum begins to form crystals, cover; cook until golden, checking color occasionally.) Drizzle caramel over fruit and tapioca. From: McCalls September 1993 FROM: LAWRENCE KELLIE DATE: 08-04-93
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 6|
|Calories from Fat: 219 (31%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 1118.8mg||344 %|
|Sodium 44.7mg||2 %|
|Potassium 212.5mg||6 %|
|Total Carbohydrate 108.3g||32 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 106.3g|
|Protein 15.1g||22 %|
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Calories per serving: 699
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