Tapioca with Lemon Sauce

2 1/2 cups skim milk (original recipe called for 2%)
1/3 cup sugar
1/4 cup tapioca
2 tsp lemon zest
1 tsp vanilla extract

1/3 cup sugar
1 TBS cornstarch
3/4 cup water
1/4 cup lemon juice
4 thin lemon slices
1 tsp lemon zest

Whisk milk, sugar (first 1/3 cup), tapioca, and lemon peel in saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Stir in vanilla. Cover and chill until cold, at least 4 hours. Can be refrigerated 1 day.
To make sauce, whisk sugar (second 1/3 cup) and cornstarch in saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices, and grated peel. Cool. Can be refrigerated, but bring to room temperature before serving.
To serve, spoon pudding into small bowls. Spoon Lemon Sauce over and serve.

Serving Size: makes 5 servings, about 1/2 to 3/4 cups each

Number of Servings: 5

Recipe submitted by SparkPeople user ASLANSCUB.