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

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