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Tapioca Pudding

Fat.Freedom's picture
  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

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


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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


mitzi grace's picture
this taste so good yuummmmmmmmmmmmmm
Anonymous's picture
When you bring it to a boil, how long to you boil it? Do you add oj and then turn off heat?
Food.Sage's picture
Normally, you'll have to boil it for a minute, and turn off the heat once OJ is mixed properly.
Anonymous's picture
Thank you for a response. I don't think I let the tapioca cook long enough before I added the oj and it separated (made it look curdled)but I tried another batch cooked the tapioca longer and then added the oj after it had cooled a bit and it was great! Typical new recipe run for me... trial and error! haha
Tapioca Pudding Recipe