Peach Tapioca

Peach Tapioca

Peach Tapioca


Makes 4 servings


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.


  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.


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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