Instructions: 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.

Serving Ideas : Top each serving with 1 tablespoon yogurt.

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