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Name: Two-Spice Vanilla Tapioca Pudding
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c pearl tapioca Small; 4 c Soy milk; 3/4 ts Nutmeg; 2 Egg yolks; 3/4 c Sugar; 3 Egg whites at room temp; 1/4 ts Cream of tartar; 1 tb Vanilla extract; 1/2 ts Salt; 1 1/2 ts Cinnamon

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INGREDIENTS

1/2 c pearl tapioca ; Small
4 c Soy milk
3/4 ts Nutmeg
2 Egg yolks
3/4 c Sugar
3 Egg whites ; at room temp
1/4 ts Cream of tartar
1 tb Vanilla extract
1/2 ts Salt
1 1/2 ts Cinnamon

Servings

INSTRUCTIONS

Soak the tapioca in warm water to cover for 1 hour. Drain; set aside. Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking dish; place in a roasting pan. Mix tapioca, milk, sugar, and salt in heavy non-aluminum saucepan; bring to a boil over medium heat while whisking. Lower heat; let mixture simmer 10 minutes, whisking occasionally. Remove from heat; quickly whisk in yolks, vanilla, spices. Beat egg whites with cream of tartar in another bowl until just stiff. Whisk half a cupful into the tapioca, then fold in the remaining egg whites. Pour tapioca mixture into baking dish. Place dish in roasting pan on middle shelf of oven; pour several inches of boiling water around the outside of the oval dish. Bake about 35 minutes until top is puffed and golden. The inside will be soft. Remove, cool slightly, serve warm or at room temperature. Yield: 6 to 8 servings Per serving: 1130 Calories (kcal); 30g Total Fat; (23% calories from fat); 43g Protein; 177g Carbohydrate; 425mg Cholesterol; 1365mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 11 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IND279 Converted by MM_Buster v2.0n.

NOTES

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Two-Spice Vanilla Tapioca Pudding

1/2 c pearl tapioca Small
4 c Soy milk 
3/4 ts Nutmeg 
2  Egg yolks 
3/4 c Sugar 
3  Egg whites at room temp
1/4 ts Cream of tartar 
1 tb Vanilla extract 
1/2 ts Salt 
1 1/2 ts Cinnamon

Soak the tapioca in warm water to cover for 1 hour. Drain; set aside.  Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking dish;  place in a roasting pan. Mix tapioca, milk, sugar, and salt in heavy  non-aluminum saucepan; bring to a boil over medium heat while whisking.  Lower heat; let mixture simmer 10 minutes, whisking occasionally. Remove  from heat; quickly whisk in yolks, vanilla, spices. Beat egg whites with  cream of tartar in another bowl until just stiff. Whisk half a cupful into  the tapioca, then fold in the remaining egg whites. Pour tapioca mixture  into baking dish. Place dish in roasting pan on middle shelf of oven; pour  several inches of boiling water around the outside of the oval dish. Bake  about 35 minutes until top is puffed and golden. The inside will be soft.  Remove, cool slightly, serve warm or at room temperature.    Yield: 6 to 8 servings        Per serving: 1130 Calories (kcal); 30g Total Fat; (23% calories from fat);  43g Protein; 177g Carbohydrate; 425mg Cholesterol; 1365mg Sodium Food  Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;  11 Other Carbohydrates    Recipe by: IN FOOD TODAY SHOW #IND279      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2349g)
Recipe Makes: 1

Calories: 3846
Calories from Fat: 807 (21%)

Amt Per Serving		% DV

	Total Fat 89.7g	120 %
	Saturated Fat 28.3g	142 %
	Monounsaturated Fat 35.6g
	Polyunsanturated Fat 20.1g
Cholesterol 3356.5mg		1033 %
Sodium 1578.3mg		54 %
Potassium 2470mg		65 %
Total Carbohydrate 630.4g		185 %
	Dietary Fiber 11.7g	47 %
	Sugars, other 618.7g
Protein 138.1g		197 %
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.

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Calories per serving: 3846

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