Peach Tapioca
the Editors of Publications International, Ltd.

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
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 |
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