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Double-Berry Tapioca Pudding

10 oz Frozen raspberries in light syrup, (1 package) thawed and undrained
3 tb Sugar
2 tb Quick-cooking tapioca, uncooked
1/2 c Unsweetened orange juice
2 c Quartered fresh strawberries
1 sm Banana, (1/2 cup) peeled, halved lengthwise and sliced
1/4 c Vanilla low-fat yogurt

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.

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