Clementine Tapioca Recipe

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Made from the cassava plant, which is a staple food source in Africa, tapioca can be found in your grocery store's baking section. Because tapioca doesn't have a lot of flavor on it's own, the other tasty ingredients in this recipe really shine.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 4 servings


  • 2 cups fat-free milk
  • 1/4 cup quick-cooking tapioca
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup clementine juice (about 5 clementines)
  • 1/2 cup reduced-fat whipped topping
  • 2 clementines, peeled and sectioned

Nutritional Facts

1 each: 176 calories, 1g fat (1g saturated fat), 2mg cholesterol, 64mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 5g protein.


  1. In a small saucepan, combine the milk, tapioca and sugar; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Transfer to a small bowl; stir in vanilla and nutmeg. Cool for 20 minutes. Stir in clementine juice; cover and refrigerate until chilled.
  2. Fold in whipped topping. Spoon into four dessert dishes, 2/3 cup in each. Top with clementine segments. Yield: 4 servings.
Originally published as Clementine Tapioca in Light & Tasty December/January 2008, p41

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