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Tapioca Pudding




Source of Recipe


Internet


List of Ingredients




2 3/4 cups skim milk
3 tablespoons quick-cooking tapioca
1/4 cup sugar
1/4 cup Splenda
2 egg whites, beaten
1/2 teaspoon grated lemon zest
1 teaspoons vanilla extract



Recipe



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.