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Orange Chantilly Pudding  
1 Cup Orange Section  
1 Cup Orange Juice  
1-1/2 Cups Cold Water  
1/2 Cup Sugar  
1/4 Cup Quick Cooking Tapioca  
1/4 tspn. Salt  
1/2 Pint Heavy Cream Whipped
Drain and reserve orange sections; add more orange juice if necessary to make one cup orange juice. Combine cold water, sugar tapioca and salt. Cook over a low heat, stirring occasionally for 5 minutes. Cool to lukewarm. Stir in aorange juice; Chill. Reserve tspns. Of whipped cream and 4 orange sections to garnish. Fold whipped cream and orange section into orange taioca. Chill untiil thicked, about 1 hour. Garnish with orange sections and cream.
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