Low Fat Tapioca Jello Recipes

VANILLA TAPIOCA PUDDING

Steps:

• In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.

HOMEMADE TAPIOCA PUDDING [SUGAR & GLUTEN FREE WITH DAIRY FREE OPTION]

Steps:

• In a saucepan, bring water to a boil.
• Whisk in tapioca pearls and continue to stir frequently for 17 minutes.
• Reduce heat to a low simmer.
• Whisk in milk, salt and stevia and continue to stir frequently for another 10 minutes. Pour into serving bowls and refrigerate covered until chilled.
• Makes 1 1/4 cups total.

LOW FAT JELL-O PARFAITS

Steps:

• Mix both packages of jell-o with the boiling water and stir till jell-o is disolved.
• Add cold water and stir.
• Refrigerate about 4 hours or until jell-o is firm.
• Put half of the jell-o into mixing bowl and add 1 container of yogurt.
• Set mixer on a medium -low setting and blend until blended but not creamy.
• put about 2 teaspoons gramham cracker crumbs in the bottom of 6 half pint canning jars.
• Followed by about 2 tablespoons jell-o mixture.
• Follow with about 2 teaspoons graham cracker crumbs.
• Followed by about 2 tablespoons plain jell-o.
• Next 2 tablespoons of vanilla yogurt.
• Repeat layers until all ingreditents are gone.
• Wipe rims, add lids and refrigerate.
• Really I don't think the order matters.
• Just put graham crackers between each layer.

LOW FAT CREAMSICLE JELLO

Steps:

• In a large bowl, mix together orange jello (dry mix) and vanilla pudding (dry mix).
• Fold whipped topping into the dry mixes.
• Add 2 to 4 T reserved mandarin orange liquid and stir well.
• Add mandarin oranges and marshmallows and mix well.
• Chill well.

TAPIOCA PUDDING (LOW FAT & LOW CALORIE RECIPE) RECIPE - (3.7/5)

Steps:

• In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, let stand 5 minutes. Cook over medium heat, whisking until the mixture comes to a full boil; remove from heat and stir in vanilla extract. Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools). Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve. Each Serving Totals - 0 Fat Grams, 83.8 calories, 2 WW Points

HEART-HEALTHY TAPIOCA PUDDING

Steps:

• 1. In a 2-qt. saucepan, mix milk, sugar, egg whites, and tapioca and let stand for 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla and nutmeg.
• 2. Transfer pudding to a medium bowl. Place plastic wrap directly on surface and let pudding stand at room temperature for 20 minutes.
• 3. Stir and pour into 4 individual serving dishes. Sprinkle with almonds if desired. Serve warm or chilled.

LOW-CAL TAPIOCA PUDDING

Steps:

• Soak tapioca, covered, in cold water overnight. Drain well and place into slow cooker.
• Add milk, cream and salt. Cook on high 2 hours, stirring occasionally.
• In a small bowl, whisk sugar substitute into egg yolk. Temper small amounts of pudding base (1-2 tbsp at a time) into egg yolk to bring the temperature up slowly. When you've added about 1 cup of pudding base, transfer back into slow cooker. Add lemon zest, stir to combine and cook an additional 15 minutes.
• Transfer to a medium bowl. Place a layer of plastic wrap down so it touches the surface of the pudding (to prevent a skin from forming), cool at room temperature for about 1 hour, then refrigerate. Serve cold.
• Substitutions: You can use 3 cups whole milk in place of the skim milk and heavy cream; the fat content will be about the same. Do not use all skim milk - it will be flat and the flavors will be very muted.
• Substitutions: You can leave out the lemon zest and use 1 1/2 tsp good, pure vanilla extract. You could also add 1 tbsp Dutched cocoa powder to the egg yolk and add 2 ounces melted bittersweet chocolate when you add the tempered egg yolk to the pot. Other potential flavorants: maple syrup, Irish Cream liqueur, instant espresso powder, fruit purées -- use your imagination.

STRAWBERRY JELLO TAPIOCA FLUFF

Steps:

• In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
• Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.

LOW FAT TAPIOCA JELLO

Steps:

• Boil the water in a saucepan; add the tapioca.
• Soak the tapioca in the water for 8 hours, or overnight.
• The next day, boil for 10 minutes until almost clear.
• Add the sugar and Jell-O; let cool until stiff.
• Add in the fruit; mix.
• Top with whipped topping if desired.
• Divide into serving dishes; serve and enjoy!