Raspberry Tapioca Pudding

• 2 1/4 cups 1% low-fat milk
• 1/4 cup fat free egg substitute
• 2 tablespoons quick-cooking tapioca pudding
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 teaspoons seedless red raspberry spreadable fruit or 4 teaspoons any other flavor fruit spread

1. In a 3- quart saucepan, combine the egg substitute, tapioca and sugar; let stand for 5 minutes.
2. Bring the tapioca mixture to a boil over medium high heat.
3. Remove from the heat and stir in vanilla extract.
4. Spoon the tapioca into four, 6-oz containers. Cover and refrigerate until chilled, about 1 hour, stirring once.
5. To serve, spoon 1 tsp fruit spread over the tapioca.
6. Sprinkle with fresh raspberries and garnich with mint, if desired.
7. To make dairy free:
8. Follow all directions as above, except;.
9. Dissolve 1Tbls. arrowroot in 1/4 cup of the soy milk and set aside.
10. After you have removed the pudding from the heat and you have added the vanilla extract, add the arrowroot and soy mixture. Stir as it thickens.
11. Follow the rest of the directions as above.

milk, egg substitute, sugar, vanilla extract, seedless red raspberry

Taken from www.food.com/recipe/raspberry-tapioca-pudding-469835 (may not work)