Tapioca custard pudding

Yield: 8 servings

Measure Ingredient
½ cup Tapioca
1 quart Milk
3 tablespoons Granulated sugar replacement
1 dash Salt
2 eaches Egg yolks, slightly beaten
1 teaspoon Vanilla extract

SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.

Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-5 (bb.bdg.) & 0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.

Combine tapioca, milk, sugar replacement and salt in medium saucepan; stir to blend. Allow to rest 10 minutes. Place pan on heat and bring to a boil. Reduce heat, and cook and stir until mixture thickens. Remove from heat. Pour small amount of hot tapioca mixture into egg yolks, stirring to blend. Pour egg yolk mixture back into the pan, and return to heat. Cook and stir until mixture thickens, or about 3 minutes. Remove from heat, stir in vanilla, and serve hot or cold.

Yield: 8 servings

Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 110

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