Raspberry Tapioca Pudding
"This recipe was from the Biggest Loser. You can easily substitute the milk for soy milk + 1Tbls. arrowroot powder to make this dairy free."
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
4 5.4 -oz servings
- Serves:
- 4
ingredients
- 2 1⁄4 cups 1% low-fat milk
- 1⁄4 cup fat free egg substitute
- 2 tablespoons quick-cooking tapioca pudding
- 2 tablespoons sugar
- 1⁄2 teaspoon vanilla extract
- 4 teaspoons seedless red raspberry spreadable fruit or 4 teaspoons any other flavor fruit spread
directions
- In a 3- quart saucepan, combine the egg substitute, tapioca and sugar; let stand for 5 minutes.
- Bring the tapioca mixture to a boil over medium high heat.
- Remove from the heat and stir in vanilla extract.
- Spoon the tapioca into four, 6-oz containers. Cover and refrigerate until chilled, about 1 hour, stirring once.
- To serve, spoon 1 tsp fruit spread over the tapioca.
- Sprinkle with fresh raspberries and garnich with mint, if desired.
-
To make dairy free:
- Follow all directions as above, except;.
- Dissolve 1Tbls. arrowroot in 1/4 cup of the soy milk and set aside.
- After you have removed the pudding from the heat and you have added the vanilla extract, add the arrowroot and soy mixture. Stir as it thickens.
- Follow the rest of the directions as above.
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RECIPE SUBMITTED BY
Cyndirella
USA
