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Pudding: Fruited Tapioca

Source of Recipe

Unknown
Fruited Tapioca

Exchanges
Yield: 6 Servings

- 3 tablespoons quick-cooking tapioca
- 1/8 teaspoon salt
- 1 egg, beaten
- 2-3/4 cups fat-free milk
- 2/3 cup Splenda
- 1/2 cup drained unsweetened pineapple tidbits
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- Ground cinnamon and nutmeg, as garnish

Mix all ingredients except cinnamon and nutmeg in medium
saucepan. Let stand 5 minutes. Heat to boiling, stirring
constantly. Remove from heat; let stand 20 minutes. Stir
and pour into serving dishes.

Refrigerate until chilled; sprinkle with cinnamon and nutmeg.

Per Serving (1/6 of recipe): Calories: 126, Fat: 1.1 g, Cholesterol: 37.7 g,Sodium: 121 mg, Protein: 5.2 g, Carbohydrate: 24.6 ++++ Exchanges: 2 Fruit