Creamy tapioca pudding uses skim milk with quick cooking tapioca sweetened with Splenda and seasoned with cinnamon and nutmeg.
2 cups skim milk
3 tablespoons quick cooking tapioca
1/8 teaspoon salt
1/2 cup measurable sweetener such as Splenda
1 to 2 teaspoons vanilla
Combine milk, tapioca, egg and salt in medium saucepan. Let stand five minutes.
Cook over medium-high heat, stirring constantly, until boiling. Remove from heat; stir in sweetenerl and vanilla.
Spoon mixture into serving dishes; sprinkle lightly with cinnamon and nutmeg.
Serve warm, or refrigerate and serve chilled.
A Bit About Tapioca
In the late 18th century, tapioca was introduced into India. Tapioca flour is widely used in place of wheat flour in regions where it is grown. Tapioca is sold in flake or flour form and as the pellet pearl tapioca and is often used as a thickener in puddings and soups and to sweeten baked goods. And of course, tapioca makes a wonderful pudding. Pearls are the most widely available shape; thus, the little "lumps" in tapioca.
Recipe makes 4 servings
Serving size: 2/3 cup
Calories: 100; Fat: 1g; Cholesterol: 55mg; Carbohydrates: 16g; Protein: 6g; Sodium: 146mg
Diabetic Exchanges: 1 Bread, 1/2 Milk