Tapioca Parfait With Blueberry Sauce

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Washington Post


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1/2 cup small-pearl tapioca

3 cups low-fat (2-percent) milk

1/8 teaspoon salt

1/2 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

1 pound frozen blueberries, defrosted (3 cups)

3/4 cup sugar

1/2 cup water

Freshly grated zest and juice of 1 lemon (1 teaspoon zest and 2 tablespoons juice)

1 tablespoon cornstarch

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