Vanilla Tapioca Pudding Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Milk, 2%
2 1/2 tbsp: Tapioca, quick cooking
5 tbsp: Sugar,
1 large: Egg,
1/2 tsp: Vanilla,
Directions:
Measure the milk into a 4 cup glass measure. Add the tapioca and
sugar. Let stand for 5 minutes.
Stirring with a wire whisk after each 2 minutes, microwave on high
for 4 to 5 minutes, or until the mixture reaches 170
F as measured
with a meat thermometer. Stir in the egg with a whisk. Microwave on
high 1 minute, stir. Microwave on high for 30 to 60 seconds, or
until the mixture just begins to boil.
Stir in the vanilla and pour into 4 dessert dishes. Cool for 30
minutes and refrigerate.
Serving suggestions: garnish with a dollop of whipped topping and a
cherry or diced fruit.
Nutritional information: per serving: 156 calories, 3g fat, 78mg
sodium, 24g carbohydrates, 62mg cholesterol
** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 06-14-95
Source from luhu.jp
sugar. Let stand for 5 minutes.
Stirring with a wire whisk after each 2 minutes, microwave on high
for 4 to 5 minutes, or until the mixture reaches 170
F as measured
with a meat thermometer. Stir in the egg with a whisk. Microwave on
high 1 minute, stir. Microwave on high for 30 to 60 seconds, or
until the mixture just begins to boil.
Stir in the vanilla and pour into 4 dessert dishes. Cool for 30
minutes and refrigerate.
Serving suggestions: garnish with a dollop of whipped topping and a
cherry or diced fruit.
Nutritional information: per serving: 156 calories, 3g fat, 78mg
sodium, 24g carbohydrates, 62mg cholesterol
** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 06-14-95
Source from luhu.jp