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Lemon Tapioca Pudding

July 5, 2014

If you are looking for a healthy alternative to a dessert, then this is it.  If you are not eating a lot of sweets, then you will enjoy this.  This is my version of “Lemon Tapioca Pudding” from Low Fat Living by Robert and Leslie Cooper. (by Kevin Wilson)

2 1/4 c. skim milk

3 tbsp. quick-cooking tapioca

5 tbsp. honey

1 egg (or 1 egg white)

1 tsp. vanilla

1/2 tsp. lemon extract

low fat or regular Reddi Whip Topping

Combine all ingredients but Reddi Whip in a saucepan.  Let stand for 5 minutes.  Cook over medium-high heat, whisking until the mixture comes to a good boil.  Boil for 5 minutes or until thickened, stirring constantly.  Remove the pudding from the heat and pour into 4 serving cups.  Refrigerate for 2 hours or more, until well-chilled.  Right before serving, add Reddi Whip.



From → Pudding

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