Title: Tapioca Custard Pudding
Categories: Diabetic Pudding Dessert Snack
Yield: 8 Servings
| 1/2 | c | Tapioca |
| 1 | qt | Milk |
| 3 | tb | Granulated sugar replacement |
| 1 | ds | Salt |
| 2 | | Egg yolks, slightly beaten |
| 1 | ts | Vanilla extract |
SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-5 (bb.bdg.) &
0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
Combine tapioca, milk, sugar replacement and salt in medium saucepan;
stir to blend. Allow to rest 10 minutes. Place pan on heat and bring to a
boil. Reduce heat, and cook and stir until mixture thickens. Remove from
heat. Pour small amount of hot tapioca mixture into egg yolks, stirring to
blend. Pour egg yolk mixture back into the pan, and return to heat. Cook
and stir until mixture thickens, or about 3 minutes. Remove from heat, stir
in vanilla, and serve hot or cold.
Yield: 8 servings
Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 110