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Tapioca Pudding
2 3/4 cups skim milk
3 Tbsp. quick-cooking tapioca
1/4 cup sugar
1/4 cup Splenda |
2 egg whites, beaten
1/2 tsp. grated lemon zest
1 tsp. vanilla extract |
In a large saucepan, combine milk, tapioca, sugar, Splenda,
egg whites, and lemon zest: let stand 5 minutes. Cook over medium heat,
whisking until the mixture comes to a full boil; remove from heat and stir
in vanilla extract.
Let pudding cool approximately 20 minutes; stir and then
spoon into 6 servings dishes (pudding will thicken as it cools). Cover
pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.
Makes 6 servings.
Each Serving Totals - 0 Fat Grams, 83.8 calories, 2 WW
Points
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