Peach Tapioca Photo
Peach Tapioca
Yield: Makes 4 servings
Ingredients:
2
cups reduced-fat (2%) milk

1
egg, lightly beaten

3
tablespoons quick-cooking tapioca

1-1/2
cups peeled, coarsely chopped peaches*

3
tablespoons no-sugar-added apricot spread

1
teaspoon vanilla



 
Preparation:
1.
Combine milk, egg and tapioca in 1-1/2-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread.

2.
Cook and stir over medium heat until mixture comes to a boil; cook 1 minute more. Remove from heat and stir in vanilla.

3.
Cool slightly; stir. Place plastic wrap directly on surface of pudding; chill.


Note To quickly peel whole peaches, first plunge them into boiling water for about 1 minute.

Nutritional Information:
Serving Size:
Fiber 1 g
Carbohydrate 25 g
Cholesterol 62 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 21 %
Calories 155
Protein 6 g
Sodium 92 mg
Dietary Exchange:
Milk 1/2
Fruit 1-1/2
Fat 1/2


This recipe appears in: Custards & Puddings

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