Double-Berry Tapioca Pudding

Recipe Ingredients

10 oz	284g	Frozen raspberries in light syrup - (1 package)
		Thawed and undrained
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Quick-cooking tapioca - uncooked
1/2 cup	118ml	Unsweetened orange juice
2 cups	474ml	Quartered fresh strawberries
1 cup	237ml	Banana - (1/2 cup) (small)
		Peeled - halved lengthwise and sliced
1/4 cup	59ml	Vanilla low-fat yogurt

Recipe Instructions

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.

Source:
Cooking Light, May 1994, page 137

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