Tapioca Pudding with Splenda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4.5 cups whole milk1.5 cups skim milk3 eggs, beaten1 cup Splenda3/4 cup tapioca2 tsp vanilla
Add milk, eggs, Splenda and tapioca to a slow cooker. Stir. Cook on low for an hour, stir again. Continue to cook on low for another 1.5 hours. Turn off slow cooker and stir in vanilla. Pudding will set up as it cools.
This would be lower fat if I'd had enough skim milk to make the whole pudding with it.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGHID3.
This would be lower fat if I'd had enough skim milk to make the whole pudding with it.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGHID3.
Nutritional Info Amount Per Serving
- Calories: 169.2
- Total Fat: 5.3 g
- Cholesterol: 45.5 mg
- Sodium: 87.9 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 0.0 g
- Protein: 6.9 g
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