Tangerine tapioca
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | teaspoon | Grated orange rind |
| 2½ | cup | 2% low-fat milk |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Quick-cooking tapioca, uncooked |
| 1 | Egg, lightly beaten | |
| ½ | cup | Tangerine juice |
| 6 | Fresh orange segments, (optional) | |
Directions
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.