Fluffy Tapioca Pudding

Makes 6
Prep 10 m
Chill 120 m
Cook 5 - 7 m



  1. 1 of 5 Sprinkle tapioca over milk in heavy saucepan. Let stand for 10 minutes or until softened.
  2. 2 of 5 Beat egg white powder and water in small bowl until stiff peaks begin to form. Gradually add half the sugar, beating until stiff peaks form.
  3. 3 of 5 Place saucepan with tapioca mixture over medium heat; bring to boiling, stirring.
  4. 4 of 5 Whisk remaining sugar into yolks in small bowl. Stir a little of hot tapioca mixture into yolks. Stir yolk mixture into tapioca mixture in saucepan. Cook 4 minutes to thicken, stirring. Add vanilla. Scrape into clean bowl. Fold in egg whites. Refrigerate to chill, about 2 hours.
  5. 5 of 5 Beat cream in small bowl until stiff peaks form. Serve pudding with dollop of whipped cream and a sprinkle of cinnamon.
Nutrition Information for Fluffy Tapioca Pudding
Servings Per Recipe: 6
Per Serving: 109 mg chol., 7 g sat. fat, 12 g Fat, total, 5 g pro., 0 g fiber, 22 g carb., 214 kcal cal., 68 mg sodium
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Printed from FamilyCircle.com 07/17/2019