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Lemony Tapioca Pudding


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  • 2 c low fat milk
  • 3/4 c fat free half and half
  • 1/3 and 2 T sugar ( you can use splenda )
  • 3 T quick cooking tapioca
  • 1/8 t salt
  • 2 large eggs
  • 1 1/2 t vanilla
  • 1 1/2 t grated lemon zest
  • 1 pt fresh strawberries hulled and sliced



Step 1

Place the milk, half and half, 1/3 c of the sugar, the tapioca and salt in a 4 qt slow cooker. Mix well. Cover and cook until hot and bubbly 3 hours on high or 6 hours on low

About 15 min. before the cooking time is up, whisk the egg yolks, vanilla, and lemon zest in a bowl. sTir in about 1/4 of the hot tapioca mixture until blended. Stir the egg yolk mixture into the slow cooker. Cover and cook on high until the mixture returns to a simmer, about 10 min.

Meanwhile, with an electric mixer, beat the egg whites and 1 T of the sugar in a med bowl until soft peaks form. Using a whisk, gold the beaten egg whites into the tapioca mixture until well blended. Turn off the slow cooker, cover and let stand about 5 min. Uncover and cool the pudding, about 15 min.

Toss with strawberries with the remaining 1 T sugar. Spoon the tapioca pudding into serving dishes and top with berries.

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