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Orange Tapioca with Strawberries Recipe
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Quick cooking tapioca||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
|Hulled strawberries||2 Cup (32 tbs)|
Calories 174 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 9.3 mg
Sodium 138.5 mg5.8%
Total Carbohydrates 35 g11.7%
Dietary Fiber 1.4 g5.6%
Sugars 25.5 g
Protein 4 g8.3%
Vitamin A 1.7% Vitamin C 65.7%
Calcium 15.1% Iron 2.6%
*Based on a 2000 Calorie diet
Cook 5 minutes, stirring.
Remove from heat, and add sugar, salt, orange rind and vanilla.
Beat evaporated milk until fluffy.
Add lemon juice, and beat until stiff.
Fold tapioca mixture into whipped milk.
To serve, spoon strawberries into 6 fruit bowls, and spoon tapioca cream over top.