Tapioca Cream

Tapioca Cream is a gluten free and lacto ovo vegetarian recipe with 2 servings. One portion of this dish contains approximately 5g of protein, 6g of fat, and a total of 197 calories. For 51 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 19 people have made this recipe and would make it again. A mixture of sugar, vanillan extract, quick cooking tapioca, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. A couple people really liked this side dish. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 33%. Users who liked this recipe also liked Peaches 'n' Cream Tapioca, Fluffy Tapioca Cream, and Soufflé Orange Tapioca Cream.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled. Yield: 2 servings. Originally published as Tapioca Cream in Cooking for 2Winter 2006, p53 Nutritional Facts 1/2 cup equals 176 calories, 4 g fat (2 g saturated fat), 111 mg cholesterol, 213 mg sodium, 30 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil.

2. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled.

Nutrition Information:

covered percent of daily need