Tapioca Cream Recipe
- 1 cup 2% milk
- 3 tablespoons sugar
- 1 tablespoon quick-cooking tapioca
- 1 egg yolk, beaten
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1. 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.
1/2 cup equals 176 calories, 4 g fat (2 g saturated fat), 111 mg cholesterol, 213 mg sodium, 30 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk.
Reviews for Tapioca Cream
"This is a quick and easy recipe and the flavors are quite good. I was a little disappointed in the texture, however, it wasn't as good as my mother used to make. Unfortunately, I never got her recipe. I may make this again, but will continue looking for a 5-star recipe."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.