Free Recipe Double-Berry Tapioca Pudding
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Double-Berry Tapioca Pudding Recipe
10 oz Frozen raspberries in light
-syrup, (1 package) thawed
-and undrained
3 tb Sugar
2 tb Quick-cooking tapioca,
-uncooked
1/2 c Unsweetened orange juice
2 c Quartered fresh strawberries
1 sm Banana, (1/2 cup) peeled,
-halved lengthwise and
-sliced
1/4 c Vanilla low-fat yogurt
Double-Berry Tapioca Pudding Preparation
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 3/4 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@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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