|2% reduced fat milk||2 1⁄2 Cup (40 tbs)|
|Grated orange rind||2 1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Quick cooking tapioca||3 Tablespoon, uncooked|
|Egg||1 Large, lightly beaten|
|Tangerine juice||1⁄2 Cup (8 tbs)|
Combine milk and orange rind in a 2 quart glass measure.
Microwave at HIGH 5 minutes or until milk is 180Â° and tiny bubbles form around edge (do not boil).
Add sugar, tapioca, and egg to milk mixture; stir well.
Microwave at HIGH 5 minutes or until slightly thick.
Let stand 5 minutes.
Stir in juice.
Press plastic wrap onto surface of pudding, and chill.
Spoon pudding into individual dessert dishes, and garnish with orange sections, if desired.