| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 4 | Servings | ||
INGREDIENTS
| 10 | oz | Frozen raspberries in light |
| syrup 1 package thawed | ||
| and undrained | ||
| 3 | T | Sugar |
| 2 | T | Quick-cooking tapioca |
| uncooked | ||
| 1/2 | c | Unsweetened orange juice |
| 2 | c | Quartered fresh strawberries |
| 1 | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 13.4mg
Potassium: 612mg
Carbohydrates: 43.9g
Fiber: 3.3g
Sugar: 37.6g
Protein: 2.8g