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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Classic Tapioca Pudding

Classic Tapioca Pudding 17 Nov 2007 01:25 #4432

  • Debra
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As promised a few interesting tapioca recipes (Cassava root, manioc, yucca) all gluten-free and some dairy-free, it's your choice. Both recipes adapted from All recipes.

Classic Tapioca Pudding

INGREDIENTS
  • 3 cups 1% milk (can use skim, or soy milk)
  • 1/2 cup quick-cooking tapioca
  • 1/2 cup white sugar, (can substitue Splenda)
  • 1/4 teaspoon salt
  • 2 eggs, beaten (can also use Egg beaters)
  • 1/2 teaspoon vanilla extract
DIRECTIONS[/*]
  1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
  2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
If anyone tries this next recipe please let me know how you like it.

Orange Tapioca with Bananas

INGREDIENTS[/*]
  • 1 1/2 cups water
  • 1 (6 ounce) can frozen orange juice concentrate, thawed
  • 1/4 cup quick-cooking tapioca
  • 3 tablespoons sugar (use Splenda for Sugar free)
  • Dash salt
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 medium banana, sliced
DIRECTIONS[/*]
  1. In a large saucepan, combine the water, orange juice concentrate, tapioca, sugar and salt; mix well. Let stand for 15 minutes. Bring to a boil; cook and stir until thickened. Fold in the oranges. Pour into serving dishes. Cover and refrigerate for 1 hour or until set. Garnish with banana slices.
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