Tangerine tapioca

Yield: 4 Servings

Measure 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)

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.

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