Chocolate Tapioca Desserts
|Quick cooking tapioca||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Carob powder/Cocoa powder||1⁄4 Cup (4 tbs)|
|Skim milk||4 Cup (64 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
1. In medium saucepan, blend tapioca, sugar, carob or cocoa powder and milk. Bring to boiling point over medium heat, stirring constantly until thickened.
2. Remove from heat. Rapidly beat in beaten eggs and vanilla and almond extracts. Divide mixture among four 10-ounce custard cups or individual serving dishes. Cool and chill.