Try this Double-Berry Tapioca Pudding recipe, or contribute your own.
Suggest a better descriptionDrain 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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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 4 | ||
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Calories: 257 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 11.3mg | 0 % | |
Potassium 388.7mg | 10 % | |
Total Carbohydrate 64.1g | 19 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 58.6g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 257
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