Try this Tangerine Tapioca recipe, or contribute your own.
Suggest a better descriptionCombine orange rind and milk in a 2-quart glass measure. Microwave at high 5 minutes or until milk is 180 degrees and tiny bubbles form around edge (do not boil). Add sugar, tapioca, and egg to milk mixture; stir well. Microwave at HIGH 5 minutes or until slightly thickened. Let stand 5 minutes; stir in juice. Place plastic wrap on surface, and chill. Yield: 4 servings (serving size: 3/4 cup). Per serving: 261 Calories; 4g Fat (14% calories from fat); 8g Protein; 51g Carbohydrate; 57mg Cholesterol; 90mg Sodium Serving Ideas : Garnish pudding with orange segments, if desired. NOTES : You can use fresh-squeezed tangerine juice or juice from frozen concentrate. Recipe by: Cooking Light, October 1994, page 96 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2237.8mg | 77 % | |
Potassium 59.1mg | 2 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 52.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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