Tapioca Nectar Fluff from Healthy Diabetic Recipes

Tapioca Nectar Fluff Recipe

Recipe Ingredients:

1/4 cup quick-cooking tapioca
6 oz apricot nectar
6 oz unsweetened pineapple juice
1 tbsp fresh lemon juice
3/4 cup water
1 egg, separated
Sweetener equal to 1/2 cup sugar
1/2 tsp pure vanilla extract
1/4 tsp pure orange extract
1 egg white
3 maraschino cherries, thinly sliced

Recipe Instructions:

Mix tapioca, apricot nectar, pineapple juice, lemon juice, water and beaten egg yolk in a heavy pan; let stand 5 minutes. Bring to a full boil over medium heat; cook and stir constantly 6 to 8 minutes.

Remove from heat; add sweetener and flavorings; mix well. Beat egg whites to soft peaks. Gradually add tapioca, stirring quickly only until blended.

Serve warm or chilled. Garnish with sliced maraschino cherries.

This recipe yields 5 servings.

Exchanges Per Serving: 1 Fruit, 1/2 Starch.

Nutrition Facts: Carbohydrates 21g; Protein 2g; Fat 1g; Calories 99; Fiber 0.2g; Sodium 137mg; Cholesterol 54mg.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 5

“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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