Raspberry Tapioca Pudding

1. 1

   Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon peel. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.

2. 2

   Remove lemon peel. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set.

3. 3

   In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding.

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