All-American Tapioca with Quick Apricot Sauce


Makes 6 servings


2-3/4 cups low-fat (1%) milk
3 tablespoons sugar
3 tablespoons uncooked quick-cooking tapioca
1 egg, beaten
1 teaspoon vanilla
3 packets sugar substitute or equivalent of 2 tablespoons sugar
1/4 cup no-sugar-added apricot spread
1 tablespoon water


  1. Combine milk, sugar and tapioca in large microwavable bowl. Mix and let stand 5 minutes.
  2. Microwave milk mixture on HIGH 10 minutes, stirring every 2 minutes. Pour small amount hot milk mixture into beaten egg in small bowl; beat well. Pour egg mixture back into hot milk mixture; microwave on HIGH an additional 2 minutes; stir in vanilla. Let cool, stirring occasionally, about 10 minutes. Stir in sugar substitute.
  3. Combine spread and 1 tablespoon water in small microwavable bowl. Microwave on HIGH 30 seconds or just until warm. Distribute tapioca evenly among 6 dessert dishes; top with apricot sauce. Serve warm or cold.

Nutritional Information

Serving Size: 1 dessert dish tapioca with 2 teaspoons sauce
Calories 121
Calories from Fat 15 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 40 mg
Carbohydrate 20 g
Protein 5 g
Sodium 80 mg

Dietary Exchange

Starch 1
Milk 1/2
Fat 1/2

Check out more recipes for Custards & Puddings