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Cocoa Cream Tapioca

Diabetic.Foodie's picture
Ingredients
  Skim milk 2 2⁄3 Cup (42.67 tbs)
  Granulated sugar replacement 3 Teaspoon
  Salt 1⁄4 Teaspoon
  Cocoa 1⁄4 Cup (4 tbs)
  Quick cooking tapioca 1⁄4 Cup (4 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Butter 2 Teaspoon
Directions

In top of double boiler, bring skim milk to boiling point; stir in sugar replacement, salt, cocoa and tapioca.
Cook over boiling water until translucent and soft.
Add vanilla extract and butter.
Pour into serving dishes.
Press waxed paper directly onto surface of pudding.
Chill.
Remove paper just before serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 568 Calories from Fat 150

% Daily Value*

Total Fat 17 g26.9%

Saturated Fat 10.7 g53.5%

Trans Fat 0 g

Cholesterol 33.9 mg11.3%

Sodium 820.5 mg34.2%

Total Carbohydrates 100 g33.4%

Dietary Fiber 20.3 g81%

Sugars 34.1 g

Protein 33 g66%

Vitamin A 5.9% Vitamin C 10.3%

Calcium 84.8% Iron 51%

*Based on a 2000 Calorie diet

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Cocoa Cream Tapioca Recipe