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Tapioca Pudding Parfait

Diet.Chef's picture
Ingredients
  Skim milk 2 Cup (32 tbs)
  Quick-cooking tapioca 2 Tablespoon
  Non caloric liquid sweetener 1⁄3 Teaspoon (Equal To 1/4 Cup Sugar)
  Salt 1⁄4 Teaspoon
  Slightly beaten egg yolks 2
  Vanilla 1⁄2 Teaspoon
  Egg whites 2
  Whole unsweetened strawberries 6 Cup (96 tbs), thawed (Fresh Or Frozen)
Directions

In a saucepan combine skim milk, quick-cooking tapioca, sweetener, and salt.
Let stand 5 minutes.
Add egg yolks.
Cook and stir till bubbly Remove from heat (mixture will be thin); stir in vanilla.
In small mixer bowl beat egg whites till soft peaks form.
Gradually fold in the hot mixture.
Halve strawberries; reserve a few strawberries for garnish.
Alternate layers of tapioca pudding with halved strawberries in 8 parfait glasses, ending with the tapioca mixture.
Garnish tops of parfaits with reserved strawberries.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Healthy

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 3.6 g18.1%

Trans Fat 0 g

Cholesterol 379.5 mg126.5%

Sodium 851.3 mg35.5%

Total Carbohydrates 163 g54.2%

Dietary Fiber 29.1 g116.3%

Sugars 95.9 g

Protein 37 g73.2%

Vitamin A 12.8% Vitamin C 1419.1%

Calcium 85% Iron 41.3%

*Based on a 2000 Calorie diet

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Tapioca Pudding Parfait Recipe