Tapioca Pudding - 25.4g Carbs, 0.6g Fiber, 13.8g Sugar
From: Joslin's Quick and Easy Cookbook, 1998 by Frances Towner Giedt,
Bonnie Polin, Ph.D., and Joslin Diabetes Center.
Found at: www.dLife.com
Prep Time 10 minutes
Cook Time 5 minutes
Difficulty Easy
Servings: 2
If you like tapioca pudding, then you are sure to love this recipe.
2 Tbsp quick cooking tapioca
2 tsp sugar
1 tsp sweetener (sugar substitute)
1 eggs
1 cup fat free milk
1/2 tsp vanilla extract
1/3 cup fresh blueberries, rinsed. (you can also use blackberries,
raspberries, or strawberries)
1. Combine the tapioca, sugar, sugar substitute, egg and milk in a
medium microwave-safe bowl. Whisk until smooth. Microwave on HIGH,
uncovered, for 8 minutes. Whisk until smooth. Microwave on HIGH for
another 2 to 3 minutes, until the mixture is boiling. Remove from
the microwave and stir in the vanilla extract. Pour the mixture into
2 dessert dishes, cover with plastic wrap, and refrigerate for at
least 20 minutes. Before serving, sprinkle each dish with half of
the berries.
Servings: 2
Nutrition per Serving:
147.9 Calories, 2.6g Total Fat, 0.8g Saturated Fat, 1.8g Unsaturated Fat,
25.4g Total Carbs, 0.6g Dietary Fiber, 13.8g Sugars, 54.1mg Potassium,
7.8g Protein, 100.3mg Sodium
Dietary Exchanges: 1/2 Milk, 1/2 Starch
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