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

*If fresh peaches are not in season, use frozen peaches and add 1 to 2 packets sugar substitute or equivalent of 4 teaspoons sugar to the milk mixture.

Preparation

Combine milk, egg and tapioca in 1-1/2-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread.
Cook and stir over medium heat until mixture comes to a boil; cook 1 minute more. Remove from heat and stir in vanilla.
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

Calories	155
Calories from Fat	21 %
Total Fat	4 g
Saturated Fat	2 g
Cholesterol	62 mg
Carbohydrate	25 g
Fiber	1 g
Protein	6 g
Sodium	92 mg

Dietary Exchange

Fruit	1-1/2
Milk	1/2
Fat	1/2

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Peach Tapioca