Title: Double-Berry Tapioca Pudding
Categories: Dessert
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; 1 mg Cholesterol; 11mg Sodium Recipe by: Cooking Light, May 1994, page 137

By igor@digex.net on Jan 28, 1997.

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