Vanilla Tapioca Pudding With Berry Compote

Name: Vanilla Tapioca Pudding With Berry Compote
Ingredients: COMPOTE:; 1 cup frozen strawberries or raspberries, thawed and drained; 1 tablespoon sugar; PUDDING:; 2 1/2 cups low-fat milk; 1/3 cup sugar; 3 tablespoons quick-cooking tapioca; 1 large egg; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract

10 ingredients

3 steps

Ingredients

COMPOTE:
1 cup frozen strawberries or raspberries, thawed and drained
1 tablespoon sugar
PUDDING:
2 1/2 cups low-fat milk
1/3 cup sugar
3 tablespoons quick-cooking tapioca
1 large egg
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Directions

1

Make compote: Mix berries and sugar in a small bowl. Let stand, stirring once or twice until sugar has dissolved. Cover and refrigerate until ready to use.
2

Make tapioca: Combine milk, sugar, tapioca and egg in a small saucepan and let stand for 5 minutes. Place over medium heat and cook, whisking constantly, until tapioca comes to a boil. Reduce heat to low and cook, whisking, until thickened, about 1 minute.
3

Scrape into a medium bowl, whisk in butter and vanilla; let stand 20 minutes, stirring occasionally. Serve warm with berries, or press plastic wrap onto surface of pudding, refrigerate and serve cold.