Easy Low-Calorie Tapioca Pudding Recipe - Quick & Simple

INGREDIENTS

2‑3/4 cups low-fat (1%) milk 3 tablespoons sugar 3 tablespoons uncooked quick-cooking tapioca 1 egg, beaten 1 teaspoon vanilla 3 packets sugar substitute or equivalent of 2 tablespoons sugar 1/4 cup no-sugar-added apricot spread 1 tablespoon water

PREPARATION:

1. Combine milk, sugar and tapioca in large microwavable bowl. Mix and let stand 5 minutes.
2. Microwave milk mixture on HIGH 10 minutes, stirring every 2 minutes. Pour small amount hot milk mixture into beaten egg in small bowl; beat well. Pour egg mixture back into hot milk mixture; microwave on HIGH an additional 2 minutes; stir in vanilla. Let cool, stirring occasionally, about 10 minutes. Stir in sugar substitute.
3. Combine spread and 1 tablespoon water in small microwavable bowl. Microwave on HIGH 30 seconds or just until warm. Distribute tapioca evenly among 6 dessert dishes; top with apricot sauce. Serve warm or cold.

This recipe appears in: Custards & Puddings NUTRITIONAL INFORMATION: Serving Size: 1 dessert dish tapioca with 2 teaspoons sauce Carbohydrate 20 g Cholesterol 40 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 15 % Calories 121 Protein 5 g Sodium 80 mg DIETARY EXCHANGE: Fat 1/2 Milk 1/2 Starch 1