Rainbow Charms Marshmallows

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Meats
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
s
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Condiments
Beverages
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

Low-Fat Microwave
Tapioca Pudding

Serves: 4
Prep. Time:
0:20

2 cups skim milk
3 Tbls. instant tapioca
1 1/2 Tbls. granulated sugar
2 egg whites
1 tsp. vanilla extract

Buy Robbie's Cookbook!


-Stir together the milk, tapioca, and sugar in an 8 cup glass measure.
-Cover tightly with microwave plastic wrap.
-Microwave at 100% power for 5 minutes.
-Prick plastic to release steam.
-Remove from microwave and uncover.
-Stir well and cook, uncovered, for 4 minutes.
-Remove from microwave and stir well.
- In a medium bowl, beat together the egg whites and vanilla extract.
-Stirring constantly, pour 1/2 cup of the tapioca mixture into the egg whites to warm them.
-Stir mixture back into the tapioca.
-Cook, uncovered, for 1 minute.
-Remove from oven and stir well.
-Cover the surface with a piece of microwave plastic wrap to prevent a skin from forming.

Notes: Serve warm or chilled.

(0) Visitor Comments:

Ingredients at Firehouse Pantry

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.