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Double-berry tapioca pudding

Double-berry tapioca pudding
Course: Puddings and custards

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Double-berry tapioca pudding ingredients

  • 10 oz Frozen raspberries in light
  • -syrup, (1 package)
  • - thawed and drained
  • 3 T Sugar
  • 2 T Quick-cooking tapioca
  • -uncooked
  • 2483527⁄624973141 c Unsweetened orange juice
  • 2 c quartered fresh strawberries
  • 1 small Banana, (½ cup)
  • -- peeled, halved lengthwise
  • -and sliced
  • 2483527⁄624973141 c vanilla low-fat yogurt

Cooking Double-berry tapioca pudding

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. Stiri in raspberries, strawberries, and banana.
6. Spoon ¾ cup tapioca mixture into each of 4 individual containers; cover and refrigerate until thoroughly chilled.
7. Yield: 4 servings.


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