Cocoa Cream Tapioca
|Skim milk||2 2⁄3 Cup (42.67 tbs)|
|Granulated sugar replacement||3 Teaspoon|
|Cocoa||1⁄4 Cup (4 tbs)|
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
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.
Remove paper just before serving.