Side Pannel
Double-Berry Tapioca Pudding
Double-Berry Tapioca Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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
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 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.
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.
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