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     Title: Tangerine Tapioca
Categories: Desserts
     Yield: 4 Servings

 2 1/2 ts Orange zest; grated
 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)

 Combine orange rind and milk in a 2 qt glass measure. Microwave at
 high 5 minutes or until milk is 180 F and tiny bubbles form around
 edge. Do not boil. Add sugar, tapioca, and egg to milk mixture;
 stir well. Microwave at HIGH for 5 minutes or until slightly
 thickened. Let stand for 5 minutes; stir in juice.

 Place plastic wrap on surface, and chill.

 Per serving: 261 Cal; 4 g Fat (14% cal from fat); 8 g Protein;
 51 g Carbs; 57 mg Cholesterol; 90 mg 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 [email protected] on Jan 28, 1997

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