Creamy Tapioca Pudding from Healthy Diabetic Recipes

Creamy Tapioca Pudding Recipe

Recipe Ingredients:

2 cups skim milk
3 tbsp quick-cooking tapioca
1 egg
1/8 tsp salt
3 1/2 tsp Equal Measure
= (or 12 packets Equal Sweetener
or 1/2 cup Equal Spoonful)
1 tsp vanilla - (to 2)
Ground cinnamon, to taste
Ground nutmeg, to taste

Recipe Instructions:

Combine milk, tapioca, egg, and salt in medium saucepan. Let stand 5 minutes. Cook over medium-high heat, stirring constantly, until boiling. Remove from heat; stir in Equal and vanilla.

Spoon mixture into serving dishes; sprinkle lightly with cinnamon and nutmeg. Serve warm, or refrigerate and serve chilled.

This recipe yields 4 servings. Serving size: 2/3 cup.

Exchanges Per Serving: 1 Carbohydrate.

Nutrition Facts: Calories 100; Calories from Fat 13; Total Fat 1g; Saturated Fat 1g; Cholesterol 55mg; Sodium 184mg; Carbohydrate 16g; Dietary Fiber 0g; Sugars 9g; Protein 6g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-11-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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