Tapioca Custard Pudding

17.10.2008 | Author: Cook | Posted in Diabetic
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Tapioca Custard Pudding


Servings: 8
Ingredients: 

  • 1/2 c  Tapioca                             1 ds Salt
    • 

  • 1 qt Milk                                2 ea Egg yolks, slightly beaten
    • 

  • 3 tb Granulated sugar replacement        1 ts Vanilla extract
    •

SOURCE: Diabetic Candy, Cookie and Dessert Cookbook by Mary Jane Finsand.
Copyright 1982. ISBN #’S 0-8069-5568-6 AACR2, #0-8069-5569-5 (bb.bdg.) and
0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
Combine tapioca, milk, sugar replacement and salt in medium saucepan;
stir to blend. Allow to rest 10 minutes. Place pan on heat and bring to a
boil. Reduce heat, and cook and stir until mixture thickens. Remove from
heat. Pour small amount of hot tapioca mixture into egg yolks, stirring to
blend. Pour egg yolk mixture back into the pan, and return to heat. Cook
and stir until mixture thickens, or about 3 minutes. Remove from heat, stir
in vanilla, and serve hot or cold.
Servings: 8 servings
Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 110

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