Lemony Tapioca Pudding
- 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
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.