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.