Old-Fashioned Tapioca With Lemon Sauce

One of my all-time favorites, this is one is easy on the diet. You can top this homey dessert with green grapes and orange slices for a pretty presentation. You can also use the lemon sauce over angel food cake or your favorite frozen yogurt.

• Ready In: 20 mins
• Serves: 6

Ingredients

• Tapioca

• 2 1⁄2 cups reduced-fat milk (2%)
• 1⁄3 cup sugar
• 1⁄4 cup quick-cooking tapioca
• 2  teaspoons  grated lemon peel
• 1  teaspoon vanilla extract

• Lemon Sauce

• 1⁄3 cup sugar
• 1  tablespoon cornstarch
• 3⁄4 cup water
• 1⁄4 cup fresh lemon juice
• 4  thin lemon slices
• 1  teaspoon  grated lemon peel

Directions

1. Whisk milk, sugar, tapioca, and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Stir in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.
2. To make sauce, whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.).
3. To serve, spoon pudding into small bowls. Spoon Lemon Sauce over and serve.