Peach and Pearl Tapioca Pudding recipe

1/2 cup large pearl tapioca, soaked in water
    overnight in refrigerator
2 cups cold water
2 cups milk
1/4 teaspoon salt
1/2 cup granulated sugar
2 large eggs, beaten
1 cup heavy cream
4 ripe peaches, peeled and diced
2 tablespoons amaretto liqueur
1 teaspoon vanilla extract
Drain water from tapioca.

Heat oven to 325 degrees F.

Mix tapioca with milk, salt, sugar and eggs; transfer to a heavy-bottom, nonaluminum Dutch oven with lid. Bring to a boil over low heat, stirring occasionally.

Cover; place in oven, and bake for 45 minutes or until the pearls are translucent, stirring once or twice. Remove from oven; chill.

When ready to serve, whip cream to firm peaks and fold into pudding. Fold in peaches, liqueur and vanilla extract; serve at once.

Yields 6 servings.

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