Tangerine Tapioca Recipe
Ingredients
| 2% reduced fat milk | 2 1⁄2 Cup (40 tbs) | |
| Grated orange rind | 2 1⁄2 Teaspoon | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Quick cooking tapioca | 3 Tablespoon, uncooked | |
| Egg | 1 Large, lightly beaten | |
| Tangerine juice | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 208 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.39 g1.9%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 17.9 mg0.7%
Total Carbohydrates 39 g13.1%
Dietary Fiber 0.49 g2%
Sugars 20.7 g
Protein 2 g3.6%
Vitamin A 1.5% Vitamin C 7.1%
Calcium 1.4% Iron 2.4%
*Based on a 2000 Calorie diet
Directions
Microwave at HIGH 5 minutes or until milk is 180° and tiny bubbles form around edge (do not boil).
Add sugar, tapioca, and egg to milk mixture; stir well.
Microwave at HIGH 5 minutes or until slightly thick.
Let stand 5 minutes.
Stir in juice.
Press plastic wrap onto surface of pudding, and chill.
Spoon pudding into individual dessert dishes, and garnish with orange sections, if desired.
Chef
