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Peach and Pearl Tapioca Pudding




  1. Drain water from tapioca.
  2. Heat oven to 325 degrees F.
  3. Mix tapioca with milk, salt, sugar and eggs; transfer to a heavy-bottom, non-aluminum Dutch oven with lid. Bring to a boil over low heat, stirring occasionally.
  4. Cover; place in oven, and bake for 45 minutes or until the pearls are translucent, stirring once or twice. Remove from oven; chill.
  5. When ready to serve, whip cream to firm peaks and fold into pudding.
  6. Fold in peaches, liqueur and vanilla extract; serve at once.

Yield: 6 servings

Per serving: 363 calories, 6 grams protein, 43 grams carbohydrates, 19 grams fat, 136 milligrams cholesterol, 165 milligrams sodium


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