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 |
Check out more recipes for Custards & Puddings
