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Ingredientes
- 3 c. skim lowfat milk
- 1/2 c. instant nonfat dry lowfat milk pwdr
- 1/3 c. small pearl tapioca
- 1/4 c. sugar
- 1/2 c. fat-free egg substitute
- 1 tsp vanilla extract sugar substitute equal to 2 Tbsp. sugar grnd nutmeg (garnish)
Direcciones
- Place lowfat milk and dry lowfat milk pwdr in a 2 qt pot, and stir to dissolve the pwdr. Stir in tapioca.
- Stirring constantly, bring the mix to a boil over medium heat. Reduce to low and simmer 5 min, stirring occasionally, till the tapioca becomes translucent/soft. Stir in sugar.
- Place egg substitute in a small bowl, and stir in 1/2 c. of warm tapioca mix. Return mix to the pot, and cook over low heat, stirring constantly, for 2 additional min or possibly till the mix thickens slightly. Don't let the mix boil.
- Remove the pot from heat and stir in vanilla extract and sugar substitute.
- Allow to cold for 15 min.
- Divide the hot pudding among 5 (8-oz) serving dishes, and refrigeratefor several hrs, or possibly till thick and creamy. The mix will thicken as it cools. Top each serving with a healthy pinch of nutmeg, and serve immediately, refrigerating any leftovers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1083g | |
| Calories 772 | |
| Calories from Fat 43 | 6% |
| Total Fat 4.85g | 6% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 583mg | 24% |
| Potassium 1758mg | 50% |
| Total Carbs 138.26g | 37% |
| Dietary Fiber 0.5g | 2% |
| Sugars 96.1g | 64% |
| Protein 44.05g | 70% |
