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Title: Classic tapioca pudding
Categories: Desserts, Heaven, Lowfat
Yield: 4 Servings
1/3 c Non-instant tapioca pearls
2 1/2 c Water
12 oz Evaporated skim milk
1/2 c Brown sugar; or less
1 pn Salt
4 Raspberries; or jam
Comfort food keeps well for up to 5 days if tightly covered and
refrigerated. It's eggless.
Place the tapioca in a strainer, rinse it for a minute or two under
cold running water, then dump it into a medium-sized saucepan. Add
the water, place the pan over medium heat, and bring to a boil,
whisking a little to separate the pearls.
Pour in the milk, and crumble in the sugar. Add a dash of salt, and
heat it to the boiling point one more time.
Lower the heat to a slow simmer, partially cover, and cook gently for
30 minutes, or until it is quite thick. Transfer to individual bowls
while still hot, then let it cool to room perature. You can serve the
pudding right away, or if you'd like it cold, cover the bowls with
plastic wrap and chill. Serve topped with a few raspberries or a dab
of jam. Serves 4, takes about 45 mins. PER SERVING.235 cals, 0.8g fat
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