| 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.
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