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Creamy
Tapioca Pudding
2 Cups
Skim Milk
3 Tablespoons Minute Tapioca
1 Egg
1/8 teaspoon Salt
1/2 Cup Splenda Granular
1-2 teaspoons Vanilla
Cinnamon
Combine Milk, Tapioca, Egg, and Salt in a medium saucepan. Let stand
for 5 minutes. Cook over medium heat, stirring constantly until
boiling. Remove from heat; stir in Splenda and Vanilla. Divide
mixture between 4 dishes. Sprinkle lightly with Cinnamon. Serve
warm, or refrigerate and serve chilled.
Serves: 4
Per Serving: 104 Calories; 1g Fat (11.7% calories from fat); 6g
Protein; 17g Carbohydrate; 0g Dietary Fiber; 49mg Cholesterol; 144mg
Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat.
WWP: 2
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