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| 10 x ca. 30 g | Frozen raspberries in light syrup, (1 package) thawed and undrained |
| 3 Esslöffel | sugar |
| 2 Esslöffel | Quick-cooking tapioca, uncooked |
| 1/2 Tasse | Unsweetened orange juice |
| 2 Tasse | Quartered fresh strawberries |
| 1 klein | Banana, (1/2 cup) peeled, halved lengthwise and sliced |
| 1/4 Tasse | Vanilla low-fat yogurt |
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Drain raspberries, reserving syrup; set raspberries aside.
Combine reserved syrup, sugar, tapioca, and orange juice in a medium saucepan; let stand 5 minutes. Bring to a boil over medium heat, stirring constantly.
Pour mixture into a medium bowl; let cool 15 minutes, stirring occasionally.
Stir in raspberries, strawberries, and banana. Spoon 3/4 cup tapioca mixture into each of 4 individual containers; cover and refrigerate until thoroughly chilled. Yield: 4 servings.
Per serving: 190 Calories; 1g Fat (3% calories from fat); 2g Protein; 47g Carbohydrate; 1mg Cholesterol; 11mg Sodium
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