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Tapioca Pudding

Fat.Freedom's picture
Ingredients
  Skim milk 1 1⁄2 Cup (24 tbs)
  Sugar 1 Teaspoon
  Quick-cooking tapioca 3 Teaspoon
  Egg whites 2
  Orange juice 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
  Orange segments/1/2 cup dates, quartered 1⁄2 Cup (8 tbs), diced
Directions

1. Combine milk, sugar, and tapioca in a saucepan. Let stand 5 minutes.
2. Beat egg whites until stiff. Set aside.
3. Bring tapioca mixture to boil over medium heat, stirring constantly. Add orange juice.
4. Cool, stirring occasionally. Add vanilla. Fold in egg whites and diced orange segments. Chill and serve.
5. When dates are used, omit sugar and orange segments. Add dates to boiling tapioca mixture BEFORE orange juice is added. Cook about 6 minutes. Add orange juice and proceed as above.

Recipe Summary

Cuisine: 
American
Dish: 
Pudding

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4.1
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 580 Calories from Fat 9

% Daily Value*

Total Fat 0.98 g1.5%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 7 mg2.3%

Sodium 312.8 mg13%

Total Carbohydrates 124 g41.5%

Dietary Fiber 0.38 g1.5%

Sugars 91 g

Protein 19 g38.2%

Vitamin A 5.4% Vitamin C 109.1%

Calcium 44.9% Iron 3.7%

*Based on a 2000 Calorie diet

4 Comments

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Tapioca Pudding Recipe