Tapioca Pudding Low Fat Low Calorie Recipe Recipe 375 Recipes

EASY HOMEMADE TAPIOCA PUDDING

Steps:

• Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
• Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.
• Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn't stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.
• In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the two mixtures to avoid curdling.)
• Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)
• Take off the heat and cool for 15 minutes.
• Stir in the vanilla.
• Serve either warm or cold and enjoy!

TAPIOCA PUDDING

Steps:

• Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
• Add the eggs to a bowl and whisk to combine.
• Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
• Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
• Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

TAPIOCA PUDDING (LOW FAT & LOW CALORIE RECIPE) RECIPE - (3.7/5)

Steps:

• In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, let stand 5 minutes. Cook over medium heat, whisking until the mixture comes to a full boil; remove from heat and stir in vanilla extract. Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools). Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve. Each Serving Totals - 0 Fat Grams, 83.8 calories, 2 WW Points

LOW-FAT, SUGAR FREE TAPIOCA PUDDING

Steps:

• soak tapioca over night in 2 1/2 cups cold water.
• Drain tapioca and place in crock pot with milk and cook on high for 2 hours.
• mix yolks and agave.
• temper and add into crock
• cook for 15 more.

HEART-HEALTHY TAPIOCA PUDDING

Steps:

• 1. In a 2-qt. saucepan, mix milk, sugar, egg whites, and tapioca and let stand for 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla and nutmeg.
• 2. Transfer pudding to a medium bowl. Place plastic wrap directly on surface and let pudding stand at room temperature for 20 minutes.
• 3. Stir and pour into 4 individual serving dishes. Sprinkle with almonds if desired. Serve warm or chilled.

VANILLA TAPIOCA PUDDING

Steps:

• In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.

LOW-CAL TAPIOCA PUDDING

Steps:

• Soak tapioca, covered, in cold water overnight. Drain well and place into slow cooker.
• Add milk, cream and salt. Cook on high 2 hours, stirring occasionally.
• In a small bowl, whisk sugar substitute into egg yolk. Temper small amounts of pudding base (1-2 tbsp at a time) into egg yolk to bring the temperature up slowly. When you've added about 1 cup of pudding base, transfer back into slow cooker. Add lemon zest, stir to combine and cook an additional 15 minutes.
• Transfer to a medium bowl. Place a layer of plastic wrap down so it touches the surface of the pudding (to prevent a skin from forming), cool at room temperature for about 1 hour, then refrigerate. Serve cold.
• Substitutions: You can use 3 cups whole milk in place of the skim milk and heavy cream; the fat content will be about the same. Do not use all skim milk - it will be flat and the flavors will be very muted.
• Substitutions: You can leave out the lemon zest and use 1 1/2 tsp good, pure vanilla extract. You could also add 1 tbsp Dutched cocoa powder to the egg yolk and add 2 ounces melted bittersweet chocolate when you add the tempered egg yolk to the pot. Other potential flavorants: maple syrup, Irish Cream liqueur, instant espresso powder, fruit purées -- use your imagination.

TAPIOCA PUDDING

Steps:

• Mix milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.
• Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.