Free Recipe Tangerine Tapioca
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Tangerine Tapioca Recipe
2-1/2 ts Grated orange rind
2-1/2 c 2% low-fat milk
1/3 c Sugar
3 tb Quick-cooking tapioca,
-uncooked
1 Egg, lightly beaten
1/2 c Tangerine juice
6 Fresh orange segments,
-(optional)
Tangerine Tapioca Preparation
Combine orange rind and milk in a 2-quart glass measure. Microwave at high 5 minutes or until milk is 180 degrees and tiny bubbles form around edge (do not boil). Add sugar, tapioca, and egg to milk mixture; stir well. Microwave at HIGH 5 minutes or until slightly thickened. Let stand 5 minutes; stir in juice. Place plastic wrap on surface, and chill. Yield: 4 servings (serving size: 3/4 cup). Per serving: 261 Calories; 4g Fat (14% calories from fat); 8g Protein; 51g Carbohydrate; 57mg Cholesterol; 90mg Sodium Serving Ideas : Garnish pudding with orange segments, if desired. NOTES : You can use fresh-squeezed tangerine juice or juice from frozen concentrate. Recipe by: Cooking Light, October 1994, page 96 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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