Title: Double-Berry Tapioca Pudding
Categories: Desserts
Yield: 4 Servings

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

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.