Raspberry Tapioca Pudding

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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