Nutrition Facts

  • One serving:
  • 1/2 cup
  • Calories:
  • 176
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 111 mg
  • Sodium:
  • 213 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g
  • Diabetic Exch:
  • 1 starch, 1 reduced-fat milk.

Tapioca Cream

For a light and lovely “something sweet” to cap off your meal, try this creamy dessert from Katie Anderson in Spokane, Washington. “To make it look extra-special, I sometimes sprinkle with cinnamon, nutmeg or a few sliced berries,” Katie says. TIP: Tapioca will keep indefinitely if it’s stored airtight in a cool dry place.

SERVINGS

2

CATEGORY

Lower Fat

METHOD

Chill

PREP

10 min.

COOK

5 min.

TOTAL

15 min.

INGREDIENTS

  • 1 cup 1% milk
  • 3 tablespoons sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 egg yolk, beaten
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

DIRECTIONS

In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled. Yield: 2 servings.

Printed from tasteofhome.com Sep 8, 2008

Copyright Reiman Media Group, Inc © 2008