Easy Citrus Tapioca Pudding Recipe - Creamy & Refreshing

YIELD Makes 8 servings

INGREDIENTS

2 navel oranges 1/3 cup sugar 3 tablespoons tapioca 2‑1/2 cups fat-free (skim) milk 1/4 cup cholesterol-free egg substitute 1/2 teaspoon almond extract Ground cinnamon or nutmeg

PREPARATION:

1. Grate peel of 1 orange into medium saucepan. Add sugar, tapioca, milk and egg substitute; let stand 5 minutes. Cook and stir over medium heat 5 minutes or until mixture comes to a boil. Remove from heat; stir in almond extract. Cool, uncovered, 20 minutes. Stir well; let cool to room temperature. Refrigerate, covered, at least 2 hours.
2. Peel and dice oranges. Stir tapioca mixture; fold in oranges. Spoon evenly into 8 dessert dishes. Sprinkle each serving with cinnamon.

This recipe appears in: Custards & Puddings NUTRITIONAL INFORMATION: Serving Size: 1 dessert dish pudding (1/8 of total recipe) Fiber 1 g Carbohydrate 19 g Cholesterol 1 mg Saturated Fat <1 g Total Fat <1 g Calories from Fat 2 % Calories 89 Protein 4 g Sodium 50 mg DIETARY EXCHANGE: Fruit 1 Milk 1/2