Old-Fashioned Tapioca With Lemon Sauce
"One of my all-time favorites, this is one is easy on the diet. You can top this homey dessert with green grapes and orange slices for a pretty presentation. You can also use the lemon sauce over angel food cake or your favorite frozen yogurt."
photo by katew
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Tapioca
- 2 1⁄2 cups reduced-fat milk (2%)
- 1⁄3 cup sugar
- 1⁄4 cup quick-cooking tapioca
- 2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
-
Lemon Sauce
- 1⁄3 cup sugar
- 1 tablespoon cornstarch
- 3⁄4 cup water
- 1⁄4 cup fresh lemon juice
- 4 thin lemon slices
- 1 teaspoon grated lemon peel
directions
- Whisk milk, sugar, tapioca, and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Stir in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.
- To make sauce, whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.).
- To serve, spoon pudding into small bowls. Spoon Lemon Sauce over and serve.
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Reviews
-
I loved this and served it with lemon and lime rind grated over the top so minus the sauce. I used skinny milk and light brown sugar. Gosh it was yummy !! made for ZWT 7. -
I love tapioca and this one is very different and so good. I used Splenda instead of sugar even in the sauce. I used skim milk. I had a very good result. Me and my son loved this. Thanks Jackie. Made for Potluck tag. -
Delicious! We loved this lightly lemon flavored tapioca with its tangy lemon sauce. The fact that it is lower in fat made it OK (at least in my mind) to have two servings. Yummy! I made it as written, adding 2 drops yellow food coloring to the sauce for color. Thank you for sharing this wonderful recipe...it is definitely a keeper. *Made for Fall 2008 My 3 Chefs*
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
