Chocolate Mint Tapioca Pudding Recipe
Ingredients
| 2 pkgs. (3/4 oz. each) low calorie instant hot cocoa mix | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Quick-cooking tapioca | 2 Tablespoon | |
| Fructose | 2 Teaspoon | |
| Mint extract | 1/4 Teaspoon | |
| Eggs | 2 , separated | |
| Cream of tartar | 1/8 Teaspoon | |
Directions
In medium bowl combine all ingredients except egg whites and cream of tartar.
Beat with a wire whip.
Microwave at High 3 1/2 to 5 1/2 minutes, or until boiling, stirring once or twice.
Boil 1 minute.
Cool to room temperature.
Set aside.
Beat egg whites with cream of tartar until soft peaks form.
Fold egg whites into tapioca mixture.
Serve immediately or chill.
Beat with a wire whip.
Microwave at High 3 1/2 to 5 1/2 minutes, or until boiling, stirring once or twice.
Boil 1 minute.
Cool to room temperature.
Set aside.
Beat egg whites with cream of tartar until soft peaks form.
Fold egg whites into tapioca mixture.
Serve immediately or chill.
Chef
