Easy Frog Eye Puddin Tapioca Pudding Recipes
EASY FROG EYE PUDDIN' (TAPIOCA PUDDING)
My uncle was a torturer of young children. He was in high school when my brothers and cousins and I were in grammar school. He would tell us that tapioca pudding was made from frog's eyes and none of us would eat it so he ate the entire bowl himself. He also told us that Jell-o was made from pony bones to scare us from eating it. So here is the version of instant tapioca pudding my mother and grandmother would make which is adapted from the Kraft Minute Tapioca box- Frog's eyes are optional.
Provided by Secret Agent
Categories Dessert
Time 25m
Yield 12 , 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg whites until foamy and gradually add in the sugar.
- Mix the tapioca, splenda, half and half and yolks in a saucepan and let rest for 5 or 6 minutes. Cook on medium heat stirring constantly and let it come to a full boil and remove from heat.
- Stir in the egg whites, add vanilla and zest and let cool for 20 minutes. Serve warm or cold.
- NOTE: You can guild the lily by topping with whipped cream. Mmmm.
Nutrition Facts : Calories 174.2, Fat 10, SaturatedFat 6, Cholesterol 61.3, Sodium 74.2, Carbohydrate 18.2, Sugar 12.8, Protein 3.4
EASY FROG EYE SALAD
This is a great potluck dish that uses instant vanilla pudding to cut down on preparation time.
Provided by Mindy
Categories Salad Fruit Salad Recipes
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
- Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 62.9 g, Cholesterol 2.2 mg, Fat 1.9 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 165.3 mg, Sugar 36.1 g
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
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