• 3 Tbs. instant tapioca
• 1-1/2 cups skim milk
• 2 Tbs. water
• 1/2 cup sugar
• 2 egg yolks, beaten
• 1/4 cup plus 2 Tbs. light hot fudge topping
• 1/4 tsp. vanilla extract
• 1 cup strawberries, sliced

Combine tapioca, milk and water in a heavy saucepan. Set aside 10 minutes. Stir in sugar, egg yolks and chocolate topping. Place over medium high heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in vanilla. Cover with plastic wrap, pressing down on surface to prevent skin from forming. Place pan in cold water to cool. Serve warm or chilled with strawberries.

Per serving: calories 264, fat 3.2g, 11% calories from fat, cholesterol 107mg, protein 5.5g, carbohydrates 54.3g, fiber 3.2g, sugar 44.9g, sodium 95mg, diet points 5.4.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 2.6, Very lean meat protein: 0.1

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