0
(0)
CATEGORY CUISINE TAG YIELD
Desserts 4 Servings

INGREDIENTS

10 oz Frozen raspberries in light syrup, (1 package) thawed and undrained
3 tb Sugar
2 tb Quick-cooking tapioca, uncooked
1/2 c Unsweetened orange juice
2 c Quartered fresh strawberries
1 sm Banana, (1/2 cup) peeled, halved lengthwise and sliced
1/4 c Vanilla low-fat yogurt

INSTRUCTIONS

Drain raspberries, reserving syrup; set raspberries aside.
Combine reserved syrup, sugar, tapioca, and orange juice in a medium
saucepan; let stand 5 minutes. Bring to a boil over medium heat, stirring
constantly.
Pour mixture into a medium bowl; let cool 15 minutes, stirring
occasionally.
Stir in raspberries, strawberries, and banana. Spoon 3/4 cup tapioca
mixture into each of 4 individual containers; cover and refrigerate until
thoroughly chilled. Yield: 4 servings.
Per serving: 190 Calories; 1g Fat (3% calories from fat); 2g Protein; 47g
Carbohydrate; 1mg Cholesterol; 11mg Sodium
Serving Ideas : Top each serving with 1 tablespoon yogurt.
Recipe by: Cooking Light, May 1994, page 137
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Rainbows – a gift from God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?