Tapioca Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 quarts non fat milk3/4 Cup pearl tapioca1 Cup Splenda3/4 Cup egg substitute (egg starts, egg beaters, etc...)1 tbsp. vanilla extractsugar free whip topping
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.
Number of Servings: 16
Recipe submitted by SparkPeople user BRIANGIE6.
Nutritional Info 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
Member Reviews
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HONEYBEE56
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