Peach Tapioca

Peach Tapioca

2 cups reduced-fat (2%) milk
3 tablespoons quick-cooking tapioca
1 egg, lightly beaten
1-1/2 cups peeled, coarsely chopped peaches*
3 tablespoons no-sugar-added apricot spread
1 teaspoon vanilla

*If fresh peaches are not in season, use frozen peaches and add 1 to 2 packets sugar substitute or equivalent of 4 teaspoons sugar to milk mixture.

  1. Combine milk, tapioca and egg in 1-1/2-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread.

  2. Cook and stir over medium heat until mixture comes to a rolling boil; cook 1 minute more. Remove from heat and stir in vanilla.

  3. Cool slightly; stir. Place plastic wrap directly on surface of pudding; chill. Garnish as desired.

This looks really good. And it’s sugar free so my husband, who is diabetic, can eat it. I’m going to have to try it this week.

Hope you enjoy it.

jackie