Raspberry Tapioca

2 cups fresh or frozen unsweetened raspberries
3 tablespoons uncooked quick cooking tapioca
2 tablespoons plus 2 teaspoons granulated sugar

Place berries in a blender container. Blend until smooth. Pour through a strainer.

In a saucepan, combine berries with enough water to equal two cups. Stir in tapioca and sugar. Let stand 5 minutes. Bring to a boil, remove from heat. Cool in pan 20 minutes.

Stir and divide among 4 custard cups. Chill.

Servings: 4