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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 146.5
  • Total Fat: 1.6 g
  • Cholesterol: 54.6 mg
  • Sodium: 148.7 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Reese Tapioca Pudding calories by ingredient
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Reese Tapioca Pudding

Submitted by: VHICKS78
Reese Tapioca Pudding

Introduction

Tapioca comes from cassava plant and has been used for centuries in creamy puddings and sweet desserts. Tapioca contains no impurities so the delicate tast will not mask light flavors such as vanilla, peach or lemon. As a pudding Reese tapioca is divinely soothing when served warm and delightfully refreshing when chilled. Tapioca comes from cassava plant and has been used for centuries in creamy puddings and sweet desserts. Tapioca contains no impurities so the delicate tast will not mask light flavors such as vanilla, peach or lemon. As a pudding Reese tapioca is divinely soothing when served warm and delightfully refreshing when chilled.
Number of Servings: 7

Ingredients

    1/2 Cup Reese Tapioca
    2 1/2 cups milk
    1/4 tsp. salt
    1/2 cup sugar
    2 eggs seperated
    1 tsp vanilla

    1. in a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water
    2. In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure that milk mixture does not simmer or boil.
    3. Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. add a little of the hot mixture tot he egg youls and blend thoroughly. Then add the egg yoke mixture is very thick, about 15 minutes.
    4 Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled.

    Makes 6-8 serving

Directions

1. in a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water
2. In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure that milk mixture does not simmer or boil.
3. Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. add a little of the hot mixture tot he egg youls and blend thoroughly. Then add the egg yoke mixture is very thick, about 15 minutes.
4 Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled.

Makes 6-8 serving

Serving Size: 6-8

Number of Servings: 7

Recipe submitted by SparkPeople user VHICKS78.






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