Tapioca Pudding is definitely considered a comfort food to most Americans. My husband loves Tapioca Pudding and could eat it every day. By using the quick-cooking tapioca, you save time as it only takes a few minutes to bring the tapioca mixture to a boil. Just let cool and you have a delicious tapioca pudding dessert to serve your family. A great option is to use coconut milk and egg substitute which changes the flavor and makes this a favorite vegan dessert as well.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.
* What is Tapioca? It is a starch that is extracted from the cassava root (also known as yuca, manioc, mandioca) which is native to the North Region of Brazil, but also can be found throughout South America.
In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, and lemon zest: let stand 5 minutes.
Cook over medium heat, whisking constantly until the mixture comes to a full boil; remove from heat and stir in vanilla extract.
Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools).
Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.