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Tapioca Pudding Recipe

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This recipe for Tapioca Pudding, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Cummings (Richard) Keeran- Hudson, IL
Added: Sunday, January 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 c. skim milk
3 Tbs. tapioca
1/4 c. egg substitute
1/2 c. Splenda
1/8 tsp. salt
1 1/2 tsp. vanilla

Directions:
Directions:
In a saucepan combine milk, tapioca, egg substitute, Splenda and salt. Blend and set for 5 minutes. Heat over medium heat while stirring until pudding comes to full boil. Remove pudding from heat and add vanilla. Cool at room temperature for 20 minutes. Serve or refrigerate.
4.4 servings 80 calories 13 g. carbs

 

 

 

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