Tapioca Cream Recipe
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.
- 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: 176 calories, 4g fat (2g saturated fat), 111mg cholesterol, 213mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk.
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