Tangerine tapioca^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 10/94 | ||
| Carolyn Shaw 6-95 | ||
| 2½ | teaspoon | Grated orange rind |
| 2½ | cup | (2%) lowfat 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-qt 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. Garnish with orange segments, if desired. 4 (¾ cup) servings.
Per serving: 197 calories, 6⅘ g protein, 4⅕ g fat (19%), 33½ g carbohydrate, 0 g fiber, 65 mg cholesterol, ⅖ mg iron, 201 mg calcium. Submitted By CAROLYN SHAW On 08-13-95