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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 106.2
  • Total Fat: 2.0 g
  • Cholesterol: 42.7 mg
  • Sodium: 98.0 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Tapioca Spice-lite pudding from scratch calories by ingredient
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Tapioca Spice-lite pudding from scratch

Submitted by: CCKELLY3

Introduction

Created Feb 17, 2010. I wanted to make a lower fat version of home made tapioca pudding for comfort treats, so I added some spices and used an Omega 3 egg and 1/4 cup eggbeaters to get the richness and good fats. If you choose to use 1% milk or 2% milk, then omit the unsalted butter, which is only there to give a bit of that rich mouth feel to skim milk. I couldn't find it in the database, but I also added 1/2 tsp of an orange liquer, such as is used in sangria, when I added the vanilla at the end. Created Feb 17, 2010. I wanted to make a lower fat version of home made tapioca pudding for comfort treats, so I added some spices and used an Omega 3 egg and 1/4 cup eggbeaters to get the richness and good fats. If you choose to use 1% milk or 2% milk, then omit the unsalted butter, which is only there to give a bit of that rich mouth feel to skim milk. I couldn't find it in the database, but I also added 1/2 tsp of an orange liquer, such as is used in sangria, when I added the vanilla at the end.
Number of Servings: 6

Ingredients

    3 cups skim milk
    1/2 cup tapioca pearls (not the instant kind)
    1/2 teaspoon salt
    1/2 tablespoon unsalted butter
    3 whole star anise
    1/4 teaspoon or less ground allspice
    1/4 teaspoon or less ground cinnamon
    1 egg
    1/4 cup egg beater or egg whites
    1/4 cup sugar
    1/4 cup splenda
    1 teaspoon vanilla

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Directions

Makes 6 servings, each about 1/2 cup.
Tip- using a heat diffuser ring over your flame makes this recipe a whole lot more user-friendly. It's almost impossible to burn that way, and actually thickens without every having to come to a full boil, so you can't scald it.

1 Combine tapioca, milk, butter, 3 whole star anise (which you'll remove before serving), the allspice, cinnamon and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar and splenda mix gradually.

2 Beat eggs into the egg beaters in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla and orange liquer . Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

Number of Servings: 6

Recipe submitted by SparkPeople user CCKELLY3.





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