Double-Berry Tapioca Pudding

Yield: 4 (3/4 cup per serving)
Source: Cooking Light May 1994, page 137
Comments from a cook in CA: I learned a long time ago that when the appearance of the fruit was not paramount, heat releases the juices of fruits and makes the flavors stand out more. Therefore, I did not wait until the tapioca pudding was cooled to mix in the berries but mixed right away. The result is much more vibrant and pronounced and enhances this dessert tremendously.


10 oz frozen Raspberries
3 Tbsp sugar
2 Tbsp Tapioca, instant, uncooked
1/2 cup unsweetened orange juice (I used fresh oranges)
2 cups quartered fresh strawberries
1 small banana (1/2 cup)


  1. Drain raspberries, reserving syrup; set raspberries aside.
  2. 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.
  3. Pour mixture into a medoium bowl; let cook 15 minutes, stirring occasionally.
  4. Stir in raspberries, strawberries and banana. Cover and refrigerate until thoroughly chilled.


Healthy Units: 2.5 per serving
197 calories; 1 g fat; 1 gr protein; 49 g carbohydrates; 6 g dietary Fiber; 0 mg cholesterol; 2 mg sodium.

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