Yield: 4 Servings
|2½ teaspoon||Grated orange rind|
|2½ cup||2% low-fat milk|
|3 tablespoons||Quick-cooking tapioca, uncooked|
|1||Egg, lightly beaten|
|½ cup||Tangerine juice|
|6||Fresh orange segments, (optional)|
Combine orange rind and milk in a 2-quart glass measure. Microwave at high 5 minutes or until milk is 180 degrees and tiny bubbles form around edge (do not boil). Add sugar, tapioca, and egg to milk mixture; stir well.
Microwave at HIGH 5 minutes or until slightly thickened. Let stand 5 minutes; stir in juice.
Place plastic wrap on surface, and chill. Yield: 4 servings (serving size: ¾ cup).
Per serving: 261 Calories; 4g Fat (14% calories from fat); 8g Protein; 51g Carbohydrate; 57mg Cholesterol; 90mg Sodium Serving Ideas : Garnish pudding with orange segments, if desired.
NOTES : You can use fresh-squeezed tangerine juice or juice from frozen concentrate.
Recipe by: Cooking Light, October 1994, page 96 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.