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Vanilla Tapioca Pudding with Berry Compote

Photo: Kate Sears; Styling: Gerri Williams for James Reps


Prep time 15 mins
Cook time 12 mins
Stand time 25 mins
Yield Serves: 4


  • 1 cup frozen strawberries or raspberries, thawed and drained
  • 1 tablespoon sugar
  • 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

Nutrition Information

  • calories 259
  • fat 6 g
  • satfat 3 g
  • protein 20 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 60 mg
  • sodium 592 mg

How to Make It

  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.