Lowfatsugarfreetapiocapudding Recipes

LOW-FAT, SUGAR FREE TAPIOCA PUDDING

Low-Fat, Sugar Free Tapioca Pudding image

As a diabetic I am always looking for ways to enjoy old comfort foods. Since I've discovered agave syrup life has been so sweet!

Provided by traciejo

Categories Dessert

Time 14h

Yield 6 1/2 cup, 6 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 cups skim milk
1 1/2 cups agave syrup
1/2 cup tapioca
2 egg yolks
2 1/2 cups cold water

Steps:

soak tapioca over night in 2 1/2 cups cold water.
Drain tapioca and place in crock pot with milk and cook on high for 2 hours.
mix yolks and agave.
temper and add into crock
cook for 15 more.

LOW-CAL TAPIOCA PUDDING

Low-Cal Tapioca Pudding image

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

Ingredients

3 1/2 ounces large pearl tapioca (approximately 1/2 cup)
2 cups cold water
2 1/2 cups nonfat milk
1/2 cup heavy cream
1 egg yolk
6 (1 g) packets sugar substitute (up to 9 packets, to taste)
1 lemon, zest of
1 pinch salt

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

LOW-FAT VANILLA PUDDING

Low-Fat Vanilla Pudding image

I assure you won't miss the fat and calories in this good-for-you pudding. It's a cool, creamy dessert or anytime snack.-Laura Letobar, Livonia, Michigan

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 cup fat-free milk
1 cup fat-free plain yogurt
1 cup fat-free sugar-free vanilla yogurt
1 package (.9 ounce) sugar-free instant vanilla pudding mix
1/2 teaspoon vanilla extract
Maraschino cherries, optional
Mint leaves, optional

Steps:

In a mixing bow, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill. If desired, garnish with cherries and mint.

Nutrition Facts :

TAPIOCA PUDDING (LOW FAT & LOW CALORIE RECIPE) RECIPE - (3.7/5)

Tapioca Pudding (low fat & low calorie recipe) Recipe - (3.7/5) image

Provided by Venzie

Number Of Ingredients 6

Ingredients

2 3/4 cups skim milk
3 tablespoons quick-cooking tapioca
1/4 cup sugar
1/4 cup Splenda
2 egg whites, beaten
1 teaspoons vanilla extract

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

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