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Pineapple Tapioca Cream

Dessert.Master's picture
Ingredients
  Sweetened condensed milk 3⁄4 Cup (12 tbs)
  Hot water 2 Cup (32 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Eggs 2 , separated
  Crushed pineapple 1 1⁄2 Cup (24 tbs), drained
  Lemon juice 1 Tablespoon
Directions

Blend milk with hot water and heat in top of double boiler.
Add tapioca and salt.
Cook 15 minutes.
Stir small amount into slightly beaten egg yolks.
Then combine with remaining tapioca mixture.
Add pineapple and lemon juice.
Cook for 2 minutes longer.
Remove from heat.
Fold in stiffly beaten egg whites; chill.
Garnish with whipped cream and diced pineapple, if desired.
Serves 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Gourmet
Servings: 
6

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 209 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 83.5 mg27.8%

Sodium 156.8 mg6.5%

Total Carbohydrates 37 g12.3%

Dietary Fiber 0.58 g2.3%

Sugars 29.3 g

Protein 6 g11.3%

Vitamin A 3.7% Vitamin C 13.6%

Calcium 12.2% Iron 2.8%

*Based on a 2000 Calorie diet

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Pineapple Tapioca Cream Recipe