Easy Frog Eye Puddin Tapioca Pudding Recipes

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EASY FROG EYE PUDDIN' (TAPIOCA PUDDING)



Easy Frog Eye Puddin' (Tapioca Pudding) image

My uncle was a torturer of young children. He was in high school when my brothers and cousins and I were in grammar school. He would tell us that tapioca pudding was made from frog's eyes and none of us would eat it so he ate the entire bowl himself. He also told us that Jell-o was made from pony bones to scare us from eating it. So here is the version of instant tapioca pudding my mother and grandmother would make which is adapted from the Kraft Minute Tapioca box- Frog's eyes are optional.

Provided by Secret Agent

Categories     Dessert

Time 25m

Yield 12 , 12 serving(s)

Number Of Ingredients 8

2 egg whites
8 tablespoons sugar
6 tablespoons Splenda granular (or all sugar)
6 tablespoons minute tapioca
4 cups half-and-half
2 egg yolks
2 teaspoons vanilla
zest of a lemon, finely chopped (optional)

Steps:

  • Beat the egg whites until foamy and gradually add in the sugar.
  • Mix the tapioca, splenda, half and half and yolks in a saucepan and let rest for 5 or 6 minutes. Cook on medium heat stirring constantly and let it come to a full boil and remove from heat.
  • Stir in the egg whites, add vanilla and zest and let cool for 20 minutes. Serve warm or cold.
  • NOTE: You can guild the lily by topping with whipped cream. Mmmm.

Nutrition Facts : Calories 174.2, Fat 10, SaturatedFat 6, Cholesterol 61.3, Sodium 74.2, Carbohydrate 18.2, Sugar 12.8, Protein 3.4

EASY FROG EYE SALAD



Easy Frog Eye Salad image

This is a great potluck dish that uses instant vanilla pudding to cut down on preparation time.

Provided by Mindy

Categories     Salad     Fruit Salad Recipes

Time 5h15m

Yield 12

Number Of Ingredients 10

1 ⅓ cups acini di pepe pasta
1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved
1 ⅓ cups milk
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
3 cups miniature marshmallows
2 (11 ounce) cans mandarin oranges, drained
2 cups frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple
½ cup flaked coconut

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
  • Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 62.9 g, Cholesterol 2.2 mg, Fat 1.9 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 165.3 mg, Sugar 36.1 g

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