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| Home -> [Desserts, Puddings & Custards] -> [Double-berry tapioca pudding Recipe] |
Double-berry tapioca pudding
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Desserts, Puddings & Custards |
Rating: |
0 |
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Ingredients:
| 10
| oz | Frozen raspberries in light | | | -syrup, (1 package) | | | Thawed and undrained | | 3
| tbsp | Sugar | | 2
| tbsp | Quick-cooking tapioca | | | -uncooked | | 1/2
| cup | Unsweetened orange juice | | 2
| cup | Quartered fresh strawberries | | 1
| small | Banana, (?cup) | | | Peeled, halved lengthwise | | | -and sliced | | 1/4
| cup | Vanilla low-fat yogurt |
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Procedures:
| 1 | Drain raspberries, reserving syrup; set raspberries aside. | | 2 | Combine reserved syrup, sugar, tapioca, and orange juice in a medium saucepan; let stand 5 minutes. | | 3 | Bring to a boil over medium heat, stirring constantly. | | 4 | Pour mixture into a medium bowl; let cool 15 minutes, stirring occasionally. | | 5 | Stir in raspberries, strawberries, and banana. | | 6 | Spoon ?cup tapioca mixture into each of 4 individual containers; cover and refrigerate until thoroughly chilled. | | 7 | Yield: 4 servings. | | 8 | Per serving: 190 calories; 1g fat |
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