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Tapioca Pudding

Tapioca Pudding recipe
photo by:kraft
This classic comfort food dessert never goes out of style. Serve this creamy, easy-to-make tapioca pudding warm or chilled.
10 min
35 min
6 servings
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I grew up on this recipe & I continue to make it. Now my family enjoys it.
My mom made tapioca pudding for us all the time when we were young, and it was my very favorite dessert! I am thrilled to learn that we can now make it with sugar substitute and egg beaters. Can't wait to try it!!!
Make it tropical by adding 1/4 cup coconut and topping each serving with a spoonful of crushed pineapple.
I have been making this for years also. 1 Tablespoon of cocoa added with the sugar makes a nice alternative.
I have made this recipe for years and enjoyed it since I was a kid. Since my husband is diabetic, I have not made it. I'm so glad to see that others have used sugar substitutes and it tastes and works well with the recipe. Sugar substitutes don't work well with lots of recipes. You should put this on the box recipes for all the diabetics, dieters and individuals interested in cutting down our family's sugar intake but still appreciate desserts. I'm making some for tonight's dinner. Thanks
I too have been making this recipe for over 40 years. But now I substitute the milk with skim, the real eggs with egg substitutes, and change the suger to sugar substitute, (the sugar substitute after it's off the stove). It still tastes great and your doctors will love you!
I've been making this since I was 12 or so, about 40 years! (YIKES!) Everyone in my family LOVES it. I wish, however, that nutritional values were on the box so I didn't have to come online to find that info.
I've made this twice as directed - it was runny. I called my 90 year-old Grandma & she said 'Use 2 egg yolks instead of 1 whole egg' - I did & the recipe was PERFECT. Pass it on! (at least recommend on box?!)
Since my husband is diabetic I omit the sugar in the first step. After the tapioca is cooked and cooled a bit I add Equal, usually about 18 packets, for a double recipe, and it is delicious with the sugar-free version!
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