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    You are in: Home / Recipes / Raspberry Tapioca Pudding Recipe
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    Raspberry Tapioca Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Cyndirella's Note:

    This recipe was from the Biggest Loser. You can easily substitute the milk for soy milk + 1Tbls. arrowroot powder to make this dairy free.

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    Ingredients:

    Serves: 4

    Yield:

    5.4 -oz ...

    Units: US | Metric

    Directions:

    1. 1
      In a 3- quart saucepan, combine the egg substitute, tapioca and sugar; let stand for 5 minutes.
    2. 2
      Bring the tapioca mixture to a boil over medium high heat.
    3. 3
      Remove from the heat and stir in vanilla extract.
    4. 4
      Spoon the tapioca into four, 6-oz containers. Cover and refrigerate until chilled, about 1 hour, stirring once.
    5. 5
      To serve, spoon 1 tsp fruit spread over the tapioca.
    6. 6
      Sprinkle with fresh raspberries and garnich with mint, if desired.
    7. 7
      To make dairy free:.
    8. 8
      Follow all directions as above, except;.
    9. 9
      Dissolve 1Tbls. arrowroot in 1/4 cup of the soy milk and set aside.
    10. 10
      After you have removed the pudding from the heat and you have added the vanilla extract, add the arrowroot and soy mixture. Stir as it thickens.
    11. 11
      Follow the rest of the directions as above.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Tapioca Pudding

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 90.7
     
    Calories from Fat 11
    13%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 6.8 mg
    2%
    Sodium 90.3 mg
    3%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 13.7 g
    55%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    tapioca pudding

    raspberry spreadable fruit

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