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Spiced Pear with Vanilla Ice Cream
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
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
