Tapioca Pudding

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 87.1
  • Total Fat: 0.6 g
  • Cholesterol: 2.7 mg
  • Sodium: 88.6 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 5.9 g

View full nutritional breakdown of Tapioca Pudding calories by ingredient
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Submitted by: BRIANGIE6

Introduction

Nonfat and sugar free. Easy to make in crockpot. My kids love this. Nonfat and sugar free. Easy to make in crockpot. My kids love this.
Number of Servings: 16

Ingredients

    2 quarts non fat milk
    3/4 Cup pearl tapioca
    1 Cup Splenda
    3/4 Cup egg substitute (egg starts, egg beaters, etc...)
    1 tbsp. vanilla extract
    sugar free whip topping

Directions

Combine milk, tapioca and Splenda in crockpot. Cook on high for 3 to 4 hours until tapioca softens. Temper egg substitute by combining the hot mixture into the eggs a bit at a time until warm. Combine into crockpot and add vanilla. Cook 30 minutes. Transfer to dish to cool in refrigerator. To eliminate pudding skin place plastic wrap directly on pudding. Once cool fold whip topping in. Delicious served with sliced bananas. 16 servings. 81 calories per serving

Number of Servings: 16

Recipe submitted by SparkPeople user BRIANGIE6.





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  • Incredible!
    1 of 1 people found this review helpful
    This is a great recipe and so easy! The only thing I'll do different next time is start it on high for 1 hour then lower the temp to low. Mine started to caramelize from the heat before it was all the way done. I also added a dallop of cool whip for an extra 25 calories, but it was so worth it! - 5/28/08

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  • 0 of 1 people found this review helpful
    Is it possible to make this with tapioca flour instead if pearl tapioca? - 6/5/11

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  • 0 of 1 people found this review helpful
    I definitely will try this recipe. - 2/13/11

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  • Incredible!
    0 of 1 people found this review helpful
    excellent idea! - 10/28/10

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  • YUM!! - 5/4/09

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