Try this Tapioca Fluff Pudding recipe, or contribute your own.
Suggest a better descriptionIn a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks into tapioca mixture. Bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3 of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of un-blended egg white. Cover and chill. Serve topped with whipped cream or fruit. From: Ari Rapkin Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster
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Serving Size: 1 Serving (1358g) | ||
Recipe Makes: 1 | ||
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Calories: 2578 | ||
Calories from Fat: 715 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.4g | 106 % | |
Saturated Fat 26.3g | 132 % | |
Monounsaturated Fat 30g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 3192mg | 982 % | |
Sodium 1151.8mg | 40 % | |
Potassium 1411.4mg | 37 % | |
Total Carbohydrate 368.6g | 108 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 367.7g | ||
Protein 102.7g | 147 % | |
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: 2578
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