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2 cups reduced-fat (2%) milk
3 tablespoons quick-cooking tapioca
1 egg, lightly beaten
1-1/2 cups peeled, coarsely chopped peaches*
3 tablespoons no-sugar-added apricot spread
1 teaspoon vanilla
*If fresh peaches are not in season, use frozen peaches and add 1 to 2 packets sugar substitute or equivalent of 4 teaspoons sugar to milk mixture.
1. Combine milk, tapioca and egg in 1-1/2-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread.
2. Cook and stir over medium heat until mixture comes to a rolling boil; cook 1 minute more. Remove from heat and stir in vanilla.
3. Cool slightly; stir. Place plastic wrap directly on surface of pudding; chill. Garnish as desired.
3 tablespoons quick-cooking tapioca
1 egg, lightly beaten
1-1/2 cups peeled, coarsely chopped peaches*
3 tablespoons no-sugar-added apricot spread
1 teaspoon vanilla
*If fresh peaches are not in season, use frozen peaches and add 1 to 2 packets sugar substitute or equivalent of 4 teaspoons sugar to milk mixture.
1. Combine milk, tapioca and egg in 1-1/2-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread.
2. Cook and stir over medium heat until mixture comes to a rolling boil; cook 1 minute more. Remove from heat and stir in vanilla.
3. Cool slightly; stir. Place plastic wrap directly on surface of pudding; chill. Garnish as desired.
