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Tapiocia: Double-Berry Tapioca Pudding

Source of Recipe

Cooking Light, May 1994, page 137


List of Ingredients

10 ounces frozen raspberries in light syrup -- (1 package)
thawed and undrained
3 tablespoons sugar
2 tablespoons quick-cooking tapioca -- uncooked
1/2 cup unsweetened orange juice
2 cups quartered fresh strawberries
1 small banana -- (1/2 cup)
peeled, halved lengthwise and sliced
1/4 cup vanilla low-fat yogurt


Recipe

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.