Vanilla Tapioca Pudding with Berry Compote

Vanilla Tapioca Pudding with Berry Compote Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps

 

Recipe Time

Prep: 15 Minutes
Cook: 12 Minutes
Stand: 25 Minutes

Nutritional Information

Calories 259
Fat 6 g
Satfat 3 g
Protein 20 g
Carbohydrate 32 g
Fiber 2 g
Cholesterol 60 mg
Sodium 592 mg

Ingredients

COMPOTE:
1 cup frozen strawberries or raspberries, thawed and drained
1 tablespoon sugar
PUDDING:
2 1/2 cups low-fat milk
1/3 cup sugar
3 tablespoons quick-cooking tapioca
1 large egg
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Preparation

1. Make compote: Mix berries and sugar in a small bowl. Let stand, stirring once or twice until sugar has dissolved. Cover and refrigerate until ready to use.

2. Make tapioca: Combine milk, sugar, tapioca and egg in a small saucepan and let stand for 5 minutes. Place over medium heat and cook, whisking constantly, until tapioca comes to a boil. Reduce heat to low and cook, whisking, until thickened, about 1 minute.

3. Scrape into a medium bowl, whisk in butter and vanilla; let stand 20 minutes, stirring occasionally. Serve warm with berries, or press plastic wrap onto surface of pudding, refrigerate and serve cold.

January 2014
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