Low cal tapioca pudding

1 review, 5 star(s). 100% would make again

Ready in 1 hour 15 minutes

Healthy dessert that tastes great and is low in calories


2 1/4 cups 1% low-fat milk
1/4 cup fat-free egg substitute
3 tablespoons quick-cooking tapioca
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 teaspoons seedless red raspberry preserves
1/4 cup fresh raspberries (optional)
4 sprigs mint (optional)

Original recipe makes 4 Servings



In a 3-quart saucepan, combine the milk, egg substitute, tapioca, and sugar; let stand for 5 minutes.

Bring the tapioca mixture to a boil over medium heat. Remove the saucepan from the heat and stir in the vanilla.

Spoon the tapioca into four 6-ounce wine glasses. Cover and refrigerate until chilled, about 1 hour, stirring once.

To serve, spoon the preserves over the tapioca. Sprinkle with fresh raspberries and garnish with mint, if desired.

Alert editor   
Calories Per Serving: 125 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Krubins 6y ago

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