September 24, 2016

Peach Tapioca

1 c. reduced-fat milk
1½ T. quick cooking tapioca
1/2 egg lightly beaten
3/4 c. peaches, peeled and coarsely chopped
1½ T. no-sugar-added apricot spread
few drops vanilla extract

Combine milk, tapioca and egg in 1-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread. Cook and stir over medium heat until mixture comes to rolling boil; cook 1 minute more. Remove from heat; stir in vanilla. Cool slightly; stir. Place plastic wrap directly on surface of pudding; chill. Makes 2 servings (about 1/2 cup per serving). If fresh peaches are not in season, use frozen peaches and add 1 to 2 packets sugar substitute to milk mixture.

Julie Ann Bentz, Scottville