Raspberry Tapioca Pudding Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 1/4 cups 1% low-fat milk
1/4 cup fat free egg substitute
2 tbsp quick-cooking tapioca pudding
2 tbsp sugar
1/2 tsp vanilla extract
4 tsp seedless red raspberry spreadable fruit

Directions:

In a 3- quart saucepan, combine the egg substitute, tapioca and sugar; let stand for 5 minutes.
Bring the tapioca mixture to a boil over medium high heat.
Remove from the heat and stir in vanilla extract.
Spoon the tapioca into four, 6-oz containers. Cover and refrigerate until chilled, about 1 hour, stirring once.
To serve, spoon 1 tsp fruit spread over the tapioca.
Sprinkle with fresh raspberries and garnich with mint, if desired.
To make dairy free:.
Follow all directions as above, except;.
Dissolve 1Tbls. arrowroot in 1/4 cup of the soy milk and set aside.
After you have removed the pudding from the heat and you have added the vanilla extract, add the arrowroot and soy mixture. Stir as it thickens.
Follow the rest of the directions as above.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	61.27 Kcal (257 kJ)
Calories from fat	6.18 Kcal
		% Daily Value*
Total Fat	0.69g	1%
Cholesterol	3.43mg	1%
Sodium	62.83mg	3%
Potassium	119.53mg	3%
Total Carbs	10.76g	4%
Sugars	9.31g	37%
Protein	2.81g	6%
Vitamin C	0.1mg	0%
Iron	0.2mg	1%
Calcium	91.5mg	9%

Amount Per 100 g
Calories	71.87 Kcal (301 kJ)
Calories from fat	7.24 Kcal
		% Daily Value*
Total Fat	0.8g	1%
Cholesterol	4.02mg	1%
Sodium	73.7mg	3%
Potassium	140.2mg	3%
Total Carbs	12.62g	4%
Sugars	10.92g	37%
Protein	3.29g	6%
Vitamin C	0.1mg	0%
Iron	0.2mg	1%
Calcium	107.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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