Post by admin on Sept 9, 2006 9:18:17 GMT -5
Sweet Lemony Tapioca
Yield: 3 cups
2 1/2 cups 2% low-fat milk or unsweetened soy milk
3 tablesp quick cooking tapioca
2 teasp fresh grated lemon rind
1/4 teasp white stevia powder
1 egg
1 teasp vanilla flavoring
Place the milk, tapioca, lemon rind, and stevia in a large mixing bowl and combine well. Beat the egg well and add it to the mixture. Let stand for 5 minutes.
Transfer the tapioca mixture to a 2 quart pot and place over medium low heat. Bring to a gentle boil, stirring frequently to prevent the pudding from burning. When the mixture has reached a full boil, remove it from the heat. Add the vanilla and mix well.
Pour the mixture into 1 cup serving bowls. Cover the bowls with plastic wrap, and let the pudding cool at least 20 minutes before serving it warm. You can also refrigerate the pudding for several hours and serve chilled.
Yield: 3 cups
2 1/2 cups 2% low-fat milk or unsweetened soy milk
3 tablesp quick cooking tapioca
2 teasp fresh grated lemon rind
1/4 teasp white stevia powder
1 egg
1 teasp vanilla flavoring
Place the milk, tapioca, lemon rind, and stevia in a large mixing bowl and combine well. Beat the egg well and add it to the mixture. Let stand for 5 minutes.
Transfer the tapioca mixture to a 2 quart pot and place over medium low heat. Bring to a gentle boil, stirring frequently to prevent the pudding from burning. When the mixture has reached a full boil, remove it from the heat. Add the vanilla and mix well.
Pour the mixture into 1 cup serving bowls. Cover the bowls with plastic wrap, and let the pudding cool at least 20 minutes before serving it warm. You can also refrigerate the pudding for several hours and serve chilled.