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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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