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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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