Creamy orange ambrosia pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 3 | tablespoons | Quick-cooking tapioca |
| 1 | Egg; well beaten | |
| 3 | cups | Orange juice |
| 1½ | cup | Frozen fat-free whipped topping, thawed |
| ½ | cup | Flaked coconut; if desired (and it should be!) |
Directions
1. In medium saucepan, combine sugar, tapioca and egg; blend well. Stir in orange juice; let stand 5 minutes.
2. Cook mixture over medium heat, stirring constantly for 5 to 8 minutes or until it comes to a rolling boil. Remove from heat; cool 20 minutes.
3. Fold in whipped topping and coconut. Spoon into 6 dessert dishes; refrigerate about 20 minutes or until serving time. If desired, just before serving, garnish with mandarin orange segments.
Posted to recipelu-digest Volume 01 Number 203 by Mandy Rose <mbell@...> on Nov 05, 1997