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Tapioca Pudding

Diabetic.Foodie's picture
Ingredients
  Skim milk 3 Cup (48 tbs)
  Quick cooking tapioca 1⁄4 Cup (4 tbs) (Instant)
  Salt 1⁄4 Teaspoon
  Egg substitute 1⁄4 Cup (4 tbs)
  Egg white 1 , beaten
  Vanilla extract 1 Teaspoon
  Concentrated aspartame 2 1⁄2 Teaspoon
Directions

Whisk together the milk, tapioca, salt (optional), egg substitute, and beaten egg white in the top of a double boiler.
Heat the water in the lower part to boiling.
Cover the top part and cook for five minutes while stirring.
Remove from the heat; add the vanilla extract and aspartame.
The pudding will thicken as it cools.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Pudding

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4.2
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 504 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 15.1 mg5%

Sodium 1014.7 mg42.3%

Total Carbohydrates 72 g24%

Dietary Fiber 0.34 g1.4%

Sugars 39.5 g

Protein 34 g67.5%

Vitamin A 3.7% Vitamin C 12.1%

Calcium 91% Iron 11.7%

*Based on a 2000 Calorie diet

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Tapioca Pudding Recipe