Old Fashioned Tapioca Pudding

Enjoy some fresh fruit along with this pudding. It will add flavor and color, along with fiber. 3 weightwatcher points per serving

Photo by Gary M.
Adapted from recipe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipe.com

Ingredients

  • 3

    tablespoons instant tapioca

  • 3

    tablespoons sugar-substitute

  • 1

    tablespoon granulated sugar

  • 2

    tablespoons light pancake syrup or honey

  • 1/4

    teaspoon salt

  • 1

    large egg, use higher omega-3 egg, if available

  • 1/4

    cup egg substitute

  • 2

    cups 1 % low-fat or skim milk

  • 1/2

    teaspoon vanilla extract

  • pinch of ground cinnamon, optional

Directions

1.Add tapioca, sugar-substitute, sugar, pancake syrup, salt, egg, egg substitute, and milk to a medium nonstick saucepan and whisk until smooth. Let stand (don’t stir), for exactly 5 minutes. 2.Cook over medium heat, stirring often, just until mixture comes to a full boil. Stir in vanilla extract and ground cinnamon, if desired. Transfer pudding to a medium bowl that is sitting in a larger bowl partly filled with ice. Let stand, stirring occasionally, for about 12 minutes. 3.Spoon into 4 serving dishes or cups and eat immediately, or cover dishes with plastic wrap and store in refrigerator (serve within 2 days).

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