Recipe - Double-Berry Tapioca Pudding

10 ounce Frozen raspberries in light
syrup, (1 package) thawed
and undrained
3 tablespoon Sugar
2 tablespoon Quickcooking tapioca,
uncooked
One half cup Unsweetened orange juice
2 cup Quartered fresh strawberries
1 small Banana, (One half cup) peeled,
halved lengthwise and
cut or sliced up
One fourth cup Vanilla lowfat 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 Three fourths 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 MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.