Tapioca Berry Pudding

Serves: 4
Total Calories: 115


2 cups fresh or frozen berries (sliced if using strawberries)
1 1/2 cups apple juice
1/3 to 1/2 teaspoon powdered stevia extract
2 teaspoons lemon juice
3 tablespoons quick tapioca
1 tablespoon honey (optional)
6 to 8 ounces soft tofu


• Blend the berries, apple juice, stevia extract, and lemon juice together in a blender. Pass through a fine-mesh strainer to remove seeds.
• Pour into a heavy-bottomed saucepan. Whisk in the tapioca and let sit for 15 minutes. Cook on medium-low heat. When hot, add the honey. Once a full boil is reached, reduce the heat and simmer until the white tapioca pellets have turned clear.
• Remove from the heat. Cool on the counter. Cover with plastic wrap or waxed paper to keep a skin from forming. Cream the tofu in a blender. Fold the creamed tofu into the cooled pudding. Spoon the pudding into individual serving bowls, and refrigerate until firm.

Nutritional Facts:

Serves: 4
Total Calories: 115
Calories from Fat: 0

This Tapioca Berry Pudding recipe is from the Stevia Cookbook. Download this Cookbook today.

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