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Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
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
