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Ingredients
- 1/3 c. Non-instant tapioca pearls
- 2 1/2 c. Water
- 12 ounce Evaporated skim lowfat milk
- 1/2 c. Brown sugar, or possibly less
- 1 pch Salt
- 4 x Raspberries, or possibly jam
Directions
- Comfort food keeps well for up to 5 days if tightly covered and refrigerated. It's eggless.
- Place the tapioca in a strainer, rinse it for a minute or possibly two under cool running water, then dump it into a medium-sized saucepan. Add in the water, place the pan over medium heat, and bring to a boil, whisking a little to separate the pearls.
- Pour in the lowfat milk, and crumble in the sugar. Add in a dash of salt, and heat it to the boiling point one more time.
- Lower the heat to a slow simmer, partially cover, and cook gently for 30 min, or possibly till it is quite thick. Transfer to individual bowls while still warm, then let it cold to room perature. You can serve the pudding right away, or possibly if you'd like it cool, cover the bowls with plastic wrap and chill. Serve topped with a few raspberries or possibly a dab of jam.
- Serves 4, takes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 57 | 26% |
| Total Fat 6.44g | 8% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 143mg | 6% |
| Potassium 297mg | 8% |
| Total Carbs 35.73g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 35.3g | 24% |
| Protein 5.85g | 9% |
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