Tapioca Miracle Rice Pudding
6 large egg yolks
1/2 cup unsweetened almond milk
1/4 cup Swerve (erythritol and 1/4 tsp stevia glycerite)
1/4 cup butter or coconut oil, melted
1 tsp vanilla (or other extract like cherry!)
1 package Miracle Rice
Cinnamon to taste
VARIATION: add 2 Tbsp cocoa powder for chocolate tapioca!
Whisk egg yolks, almond milk, natural sweetener and extract (and cocoa
powder if using) in medium metal bowl to blend.
Slowly mix in the melted butter so the eggs don't cook unevenly.
Set bowl over saucepan of simmering water.
Whisk mixture constantly and vigorously until thickened and instant-read
thermometer inserted into mixture registers 140°F for 3 minutes, about 5
minutes total (or coats the back of a spoon).
Remove mixture from over water. Stir in the Miracle Rice. Add cinnamon
to desired taste.
Serve warm or chilled.
NOTE: If serving chilled, it can be prepared 1 to 3 days ahead and
refrigerated. Re-whisk before serving.
NUTRITIONAL COMPARISON (per serving):
Traditional Tapioca = 340 calories, 19g fat, 4.5g protein, 36.9g carbs,
0g fiber
Healthified Tapioca = 185 calories, 18.6g fat, 4.3g protein, 1.1g carb,
0g fiber
Posted by: Darlene BC <dsharple@shaw.ca>
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