Yield: 4 servings
|2 cups||Milk; 2%|
|2½ tablespoon||Tapioca; quick cooking|
|1||Square unsweetened chocolate|
Measure milk into a 4-cup glass measure. Add the tapioca and sugar.
Let stand 5 minutes.
Stirring with a wire whisk after each 2 minutes, microwave on high 4 to 5 minutes, or until the mixture reaches 170øF as measured with a meat thermometer. Stir in the egg using the whisk. Microwave on high 1 minute; stir. Microwave on high 30 to 60 seconds, or until the mixture just begins to boil.
Stir in the chocolate and vanilla. Continue to stir until the chocolate melts from the heat of the thickened pudding. Pour into 4 dessert dishes. Cool for 30 minutes and then refrigerate.
Nutritional information: per serving: 238 calories, 7g fat, 80mg sodium, 35g carbohydrates, 63mg cholesterol ** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95