TAPIOCA PUDDING (LOW FAT & LOW CALORIE RECIPE) RECIPE - (3.7/5)
Provided by Venzie
Number Of Ingredients 6
Steps:
- In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, let stand 5 minutes. Cook over medium heat, whisking until the mixture comes to a full boil; remove from heat and stir in vanilla extract. Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools). Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve. Each Serving Totals - 0 Fat Grams, 83.8 calories, 2 WW Points
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
SLOW COOKER VANILLA TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.
Provided by Ellen Janet Nestler
Categories Desserts Custards and Pudding Recipes
Time 6h5m
Yield 14
Number Of Ingredients 5
Steps:
- Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
- Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.1 g, Cholesterol 67.1 mg, Fat 6 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 75.9 mg, Sugar 25.8 g
LOW-CAL TAPIOCA PUDDING
Based on Alton Brown's recipe, using non-fat milk and sugar substitute. Works best with Splenda brand, but NutraSweet or SweetOne can be used easily. (The cooking time after adding the sweetener is not really long enough to break down the aspartame; if it's not sweet enough for you, you might add an extra packet.)
Provided by DrGaellon
Categories Dessert
Time 10h25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak tapioca, covered, in cold water overnight. Drain well and place into slow cooker.
- Add milk, cream and salt. Cook on high 2 hours, stirring occasionally.
- In a small bowl, whisk sugar substitute into egg yolk. Temper small amounts of pudding base (1-2 tbsp at a time) into egg yolk to bring the temperature up slowly. When you've added about 1 cup of pudding base, transfer back into slow cooker. Add lemon zest, stir to combine and cook an additional 15 minutes.
- Transfer to a medium bowl. Place a layer of plastic wrap down so it touches the surface of the pudding (to prevent a skin from forming), cool at room temperature for about 1 hour, then refrigerate. Serve cold.
- Substitutions: You can use 3 cups whole milk in place of the skim milk and heavy cream; the fat content will be about the same. Do not use all skim milk - it will be flat and the flavors will be very muted.
- Substitutions: You can leave out the lemon zest and use 1 1/2 tsp good, pure vanilla extract. You could also add 1 tbsp Dutched cocoa powder to the egg yolk and add 2 ounces melted bittersweet chocolate when you add the tempered egg yolk to the pot. Other potential flavorants: maple syrup, Irish Cream liqueur, instant espresso powder, fruit purées -- use your imagination.
Nutrition Facts : Calories 263.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 91, Sodium 134.1, Carbohydrate 31.9, Fiber 0.2, Sugar 9.9, Protein 6.5
VANILLA TAPIOCA PUDDING
This creamy pudding seems much richer than it actually is. I prefer making it with low-fat (2%) or whole milk, but it is very good using fat free. Substituting unsweetened coconut milk for a cup of the milk makes an interesting variation. Note that smaller pearls will cook faster than larger ones so the cooking times will vary. Responding to Mianbao, I found that small pearls require more milk, say an extra cup during cooking. The mixture should be similar to oatmeal cooking. Keys to success are maintaining a very low heat, stirring often and cooking until the pearls are completely translucent--no white spots in the center! (Prep time assumes you already soaked the pearls and NOTE: This recipe doesn't work with "minute" tapioca).
Provided by TommyGato
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Soak tapioca in cold water overnight or for at least 3 hours.
- Heat milk until it is steaming, not boiling.
- Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
- Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
- Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
- Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
- Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
- (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
- When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
- Cover and chill--serve with whipped cream and cinnamon or fruit.
- (Note: The pudding will thicken more as it chills).
Nutrition Facts : Calories 260.2, Fat 6, SaturatedFat 3.7, Cholesterol 22.8, Sodium 179.4, Carbohydrate 46.7, Fiber 0.2, Sugar 22.9, Protein 5.4
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