Double-berry tapioca pudding

4 Servings

Ingredients

Quantity Ingredient
10 ounces Frozen raspberries in light syrup, (1 package) thawed and undrained
3 tablespoons Sugar
2 tablespoons Quick-cooking tapioca, uncooked
½ cup Unsweetened orange juice
2 cups Quartered fresh strawberries
1 small Banana, (1/2 cup) peeled, halved lengthwise and sliced
¼ cup Vanilla low-fat yogurt

Directions

Drain raspberries, reserving syrup; set raspberries aside.

Combine reserved syrup, sugar, tapioca, and orange juice in a medium saucepan; let stand 5 minutes. Bring to a boil over medium heat, stirring constantly.

Pour mixture into a medium bowl; let cool 15 minutes, stirring occasionally.

Stir in raspberries, strawberries, and banana. Spoon ¾ cup tapioca mixture into each of 4 individual containers; cover and refrigerate until thoroughly chilled. Yield: 4 servings.

Per serving: 190 Calories; 1g Fat (3% calories from fat); 2g Protein; 47g Carbohydrate; 1mg Cholesterol; 11mg Sodium Serving Ideas : Top each serving with 1 tablespoon yogurt.

Recipe by: Cooking Light, May 1994, page 137 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.

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