Tapioca Pudding With Dried Fruit Compote

Ingredients

• 1 cup mixed dried fruit like apples, cherries, pears and peaches
• 1 ½ cups apple cider
• 7 ½ tablespoons sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 egg, separated
• 3 tablespoons quick-cooking tapioca
• 2 cups skim milk
• 1 teaspoon vanilla

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    161 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 3 grams protein; 32 milligrams cholesterol; 57 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut up large pieces of fruit and combine in pot with cider, 1 1/2 tablespoons of the sugar, cinnamon and nutmeg. Bring to a simmer, and cook for 30 minutes. Drain.
2. Beat egg white until foamy. Gradually beat in 3 tablespoons of sugar, beating until soft peaks form.
3. Mix tapioca with remaining sugar, milk and yolk in saucepan, and let stand for 5 minutes.
4. Cook and stir tapioca mixture over medium heat until it comes to full boil. Gradually add the egg white mixture, stirring just enough to blend. Stir in vanilla.
5. Stir in stewed fruit; cool 20 minutes and serve warm, or refrigerate and serve chilled.