Tapioca Pudding with Splenda

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Tapioca Pudding with Splenda calories by ingredient
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A recipe for crock pot tapioca with a mix of whole and skim milk. A recipe for crock pot tapioca with a mix of whole and skim milk.
Number of Servings: 8


    4.5 cups whole milk
    1.5 cups skim milk
    3 eggs, beaten
    1 cup Splenda
    3/4 cup tapioca
    2 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.

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