Raspberry Tapioca Pudding

Eve23

2 c fresh or frozen, thawed and drained raspberries
2 tbs Minute tapioca
1/2 c unsweetened apple juice concentrate

1 Puree berries in blender and press through a stariner to remove seeds
2 Combine all ingredients in a small saucepan and allow to sit for 5 minutes
3 Place a saucepan over medium heat and bring mixture to a boil, stirring constantly. Continue boiling and stirring for 1 minute, then remove pan from heat and allow mixture to cool for 20 minutes before stirring well and spooning into small bowls or parfait glasses.
4 Chill in refrigerator for 3 hours before serving.

Yields 4 servings

Calories 108
Protein .7 g
Fat .5 g
Carbohydrate 26.6
Sodium 8.8
Diabetic exhanges
Fruit 2

Eve23

2 c fresh or frozen, thawed and drained raspberries
2 tbs Minute tapioca
1/2 c unsweetened apple juice concentrate

1 Puree berries in blender and press through a stariner to remove seeds
2 Combine all ingredients in a small saucepan and allow to sit for 5 minutes
3 Place a saucepan over medium heat and bring mixture to a boil, stirring constantly. Continue boiling and stirring for 1 minute, then remove pan from heat and allow mixture to cool for 20 minutes before stirring well and spooning into small bowls or parfait glasses.
4 Chill in refrigerator for 3 hours before serving.

Yields 4 servings

Calories 108
Protein .7 g
Fat .5 g
Carbohydrate 26.6
Sodium 8.8
Diabetic exhanges
Fruit 2