Tapioca Pudding Low Fat Low Calorie Recipe Recipe 375

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.

LOW-FAT, SUGAR FREE TAPIOCA PUDDING

Steps:

• soak tapioca over night in 2 1/2 cups cold water.
• Drain tapioca and place in crock pot with milk and cook on high for 2 hours.
• mix yolks and agave.
• temper and add into crock
• cook for 15 more.

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.

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.

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