SUGAR FREE TAPIOCA
Make and share this Sugar Free Tapioca recipe from Food.com.
Provided by FitWELLMaster
Categories Dessert
Time 15m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan mix tapioca, egg, splenda and milk. Let set 5 minutes.
- Cook over medium heat stirring constantly until mixture comes to a boil. Take off heat and add vanilla.
Nutrition Facts : Calories 109.6, Fat 4.9, SaturatedFat 2.8, Cholesterol 50.9, Sodium 97.2, Carbohydrate 11.4, Sugar 4.3, Protein 4.7
TAPIOCA PUDDING
Steps:
- Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
- Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
- In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
TRUVIA COCONUT TAPIOCA PUDDING
I'm on a sugar-free, dairy-free diet for health reasons (it was a last resort, believe me!) and got sick of soymilk. This recipe is based on Minute Tapioca's classic recipe for Tapioca Pudding. I hope you enjoy it as much as I do!
Provided by laurenlikesfood
Categories Dessert
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, whisk ingredients together.
- Let sit for 5 minutes.
- Then, bring mixture to a boil over medium heat, stirring often.
- Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
- Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
- Enjoy!
- Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be "safe" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.
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