Tapioca is a starch derived from the root of the cassava plant. It makes for a great pudding texture dessert base.
2 cups fortified soy milk or other non-dairy milk
1/4 cup instant tapioca
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
Combine the non-dairy milk, tapioca, sugar, and salt in a saucepan and stir to mix. Let stand for 5 minutes.
Bring to a boil over medium heat, stirring almost constantly. Remove from the heat and let stand for 15 minutes. The pudding will thicken as it cools. Stir in the vanilla extract. Serve warm or thoroughly chilled.
Stored in a covered container in the refrigerator, leftover Tapioca Pudding will keep for up to 3 days.
PER SERVING: 150 calories; 2 g fat; 0.3 g saturated fat; 12% calories from fat; 0 mg cholesterol; 4.3 g protein; 28.9 g carbohydrate; 15.1 g sugar; 1.4 g fiber; 222 mg sodium; 163 mg calcium; 1.6 mg iron; 0.4 mg vitamin C; 1 mcg beta-carotene; 1.7 mg vitamin E
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