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Baked Pineapple Tapioca

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Ingredients
  Canned pineapple chunks with juice 20 Ounce (1 Can)
  Sugar 1⁄2 Cup (8 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1 Dash
  Whipped dessert topping 1 Cup (16 tbs), thawed
  Chopped walnuts 1⁄2 Cup (8 tbs)
Directions

In a bowl combine undrained pineapple, sugar, tapioca, lemon juice, salt, nutmeg, and 3/4 cup hot water.
Let stand 10 minutes.
Pour into a 1-quart casserole.
Bake, uncovered, at 325° till tapioca granules are clear and pudding is thick, 40 to 50 minutes; stir occasionally.
Cool slightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Everyday

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4.315385
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1890 Calories from Fat 847

% Daily Value*

Total Fat 95 g145.6%

Saturated Fat 20.5 g102.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1033.7 mg43.1%

Total Carbohydrates 246 g82%

Dietary Fiber 17.9 g71.5%

Sugars 169.3 g

Protein 22 g44.1%

Vitamin A 0.1% Vitamin C 11.5%

Calcium 9.7% Iron 27.6%

*Based on a 2000 Calorie diet

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Baked Pineapple Tapioca Recipe