Sunday, August 11, 2013

Vanilla Tapioca Pudding (Lighter Choice)

First things First...
Happy 66th Birthday to my Sweet Husband of over 45 years!
How awesome to be able to grow old together. 
I fixed this yummy recipe for Slow-Cooker Cheesesteak Sandwiches for his lunch today..
he's a happy camper! *_* 

Since he's a diabetic, I wanted to share this lovely sugar free (option) recipe...

I recently found this recipe in a pile of others I have printed over the years.

It came from Taste of Home, so you know it's gotta be tasty.

It's almost too simple to even be considered a recipe, but since my hubby loves tapioca, I knew it would be a winner.  Especially since I could use the sugar free cook n serve vanilla pudding. 

Give it a try soon!

(Sugar free Option)

3-1/4 c. (fat free) milk 
2 Tb. quick-cooking tapioca
2 Tb. sugar (or sweetener - we like xylitol)
1 sm. box (4 serv. size) (sugar free) cook n serve vanilla pudding mix
1/4 tsp. vanilla extract

In a large saucepan, combine milk, tapioca, sugar, and pudding mix.  Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract.  Spoon into 4 dessert dishes. Cover and refrigerate for 2 hours before serving.

Yield: 4 servings 

(Recipe works fine using regular sugar and cook n serve pudding mix)

Nutritional Values: (if using sugar-full pudding and sugar)

3/4 c. = 134 calories; trace (saturated) fat; 4 mg. cholesterol; 211 mg. sodium; 26 gr. carbohydrate; trace fiber; 7 gr. protein
Diabetic Exchange: 1 starch, 1 fat free milk 

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