Butterscotch Tapioca Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
2: Eggs, lightly beaten
4 cup: Skim milk,
1/4 cup: Quick-cooking tapioca,
Uncooked,
1 t: Vanilla extract,
1/4 cup: Margarine,
2/3 cup: Firmly packed dark,
Brown sugar,
Directions:
Cooking Light, Jan/Feb 1991.
Combine first 3 ingredients in a saucepan;
let stand 5 minutes. Bring to a boil over
medium heat, stirring constantly until
thickened (about 35 minutes). Remove from
heat; add vanilla.
Melt margarine in a small saucepan over
medium heat; add brown sugar, and cook 3
minutes, stirring constantly. Add to
tapioca mixture; stir well. Pour into a
bowl; cover and chill.
Calories per serving: 177
Fat grams per serving: 6.4
Cholesterol per serving: 47
Source from luhu.jp
Combine first 3 ingredients in a saucepan;
let stand 5 minutes. Bring to a boil over
medium heat, stirring constantly until
thickened (about 35 minutes). Remove from
heat; add vanilla.
Melt margarine in a small saucepan over
medium heat; add brown sugar, and cook 3
minutes, stirring constantly. Add to
tapioca mixture; stir well. Pour into a
bowl; cover and chill.
Calories per serving: 177
Fat grams per serving: 6.4
Cholesterol per serving: 47
Source from luhu.jp