Tapioca Pudding

Swiss Miss® Fat-Free Tapioca Pudding

When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they, too, would become a popular favorite. No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fat-free pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss" the fat.

2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract

1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch. 2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes. 3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes. 4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving.

Nutrition Facts
Serving size – 3/4 cup
Total servings – 4
Fat (per serving) – 0g
Calories (per serving) – 140
Recipe from: Top Secret Recipes

Tapioca Pudding

1 egg
1 c milk
1 tblsp sugar
1 tblsp tapioca
1/8 tsp salt
1/2 tsp vanilla
2 tblsp sugar

Separate the egg, mix egg yolk, milk, sugar, tapioca, salt in sauce pan. Cook over medium heat, stirring constantly until mixture boils for 3 min. Cool, stir in vanilla. Beat egg white until foamy, beating constantly. Add remaining sugar a little at a time. Beat egg white until stiff, fold beaten egg white into pudding. Chill and serve.

Tapioca Soup

5 c pork stock or chicken works just fine
1/2 c minced or ground pork
1 tblsp chopped garlic
3 tblsp fish sauce
1/2 c tapioca
1/2 c cooked or canned crab meat
1 pepper

Garnish

4 lettuce leaves, coarsely chopped
12 coriander leaves

Heat the stock to simmering in a large pan. Pour 1/2 cup of the hot stock into a bowl and stir in the pork. Return mixture to the pan. Add the garlic and fish sauce to taste, then add the tapioca and cook for 5 to 10 minutes. When the tapioca is clear, add the crab meat and season to taste with pepper. Remove from the heat. Line individual soup bowls with the lettuce. Pour in the soup and sprinkle with coriander leaves.
Recipe from: Discover Thai Cooking by Chaslin, Canungmai and Tettoni

Mock Tapioca Pudding

2 c milk
Dash of salt
1/4 c granulated sugar
3 tbsp cream of wheat cereal, uncooked
1 egg, separated
3/4 tsp vanilla extract
2 tbsp granulated sugar

Bring milk, salt and the 1/4 cup sugar to a rapid boil in saucepan. Slowly sprinkle in cream of wheat cereal, stirring constantly. Return to a boil, then lower heat and cook, stirring occasionally, about 8 minutes. Beat in egg yolk and vanilla. Cool to room temperature. Beat egg white until soft peaks form, gradually beat in the 2 tablespoons sugar, beating until stiff peaks form. Fold into cereal mixture. Spoon into dishes. Chill and make 4 (1/2 cup) servings.