IDA'S DELIGHT

Serves 4 to 6

     This recipe was graciously shared with you and me by Bruce and Carol Frazer. It's an old family recipe from Bruce's mother, and Bruce and Carol say it is WONDERFUL.

     Since I pride myself on printing low-cal dessert recipes, I would like to note that a low-fat whipped topping could be substituted for the whipped cream and Splenda substituted for the sugar, and Ida's Delight would still delight all who partake of it. (I used to LOATHE suggestions like these, being a dairy-farmer's daughter and a cream purist. It's amazing what becoming a fatso with a resulting case of diabetes can do to change your thinking. I like to think that I'm now becoming an ex-fatso, but that only holds while I hold the whipped cream.)

Ingredients and method:

     Split ladyfingers to allow them to partially dry out before using.

     Heat grape juice and cook with tapioca in double boiler for 1/2 hour. Add sugar, orange juice, and cherries and cool slightly.

     Alternate three layers of ladyfingers or sponge cake and pudding. Serve with whipped cream and toasted coconut (coconut toasted very slowly until light brown).

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