Low Carb "Tapioca" Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1. Whisk egg yolks, almond milk, natural sweetener and extract (and cocoa powder if using) in medium metal bowl to blend.
2. Slowly mix in the melted butter so the eggs don't cook unevenly.
3. Set bowl over saucepan of simmering water.
4. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon).
5. Remove mixture from over water. Stir in the Miracle Rice. Add cinnamon to desired taste.
6. Serve warm or chilled.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FARALLON.
6 large egg yolks ½ cup unsweetened almond milk ¼ cup erythritol 1 tsp granulated sucralose ¼ cup butter or coconut oil, melted 1 tsp vanilla (or other extract) 1 package Miracle Rice Cinnamon to taste OPTIONAL: add 2 TBS cocoa powder for chocolate tapioca!
1. Whisk egg yolks, almond milk, natural sweetener and extract (and cocoa powder if using) in medium metal bowl to blend.
2. Slowly mix in the melted butter so the eggs don't cook unevenly.
3. Set bowl over saucepan of simmering water.
4. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon).
5. Remove mixture from over water. Stir in the Miracle Rice. Add cinnamon to desired taste.
6. Serve warm or chilled.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FARALLON.
Nutritional Info Amount Per Serving
- Calories: 194.4
- Total Fat: 18.7 g
- Cholesterol: 309.6 mg
- Sodium: 117.5 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 4.3 g
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