Chocolate Mint Tapioca Pudding Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
Main Ingredient

Ingredients

 Low calorie instant hot cocoa mix1 1⁄2 Ounce (2 Packages Of 3/4 Ounce Each)
 Water1 1⁄4 Cup (20 tbs)
 Quick-cooking tapioca2 Tablespoon
 Fructose2 Teaspoon
 Mint extract1⁄4 Teaspoon
 Eggs2 , separated
 Cream of tartar1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 291 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 152.1 mg6.3%

Total Carbohydrates 39 g12.9%

Dietary Fiber 0.52 g2.1%

Sugars 5.5 g

Protein 13 g25.3%

Vitamin A 9.7% Vitamin C

Calcium 5.9% Iron 12.9%

*Based on a 2000 Calorie diet

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.
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