Low Cal Tapioca Pudding
A few months ago I gave up sugar, and refined white flour. I was tired of carrying around the extra 10 pounds, and was determined to lose the extra weight. Although the first two weeks were torture, I am feeling much healthier, and have dropped the pounds. Having a bit of a sweet- tooth, I was interested in finding healthy alternatives to refined sugar. I came up with this easy recipe for tapioca pudding. If you prefer rice pudding, simply add two (2) cups of cooked rice at the end of the recipe. You may also substitute ¼ cup of honey for the sweeteners.
8 cups of milk- you can use whole, skim, or 2%
6 eggs
6 packets of Splenda or Stevia sweetener (or ¼ cup of organic honey)
3 tablespoons tapioca
1 tablespoon pure Vanilla extract
1 tablespoon butter
1/8 teaspoon kosher salt
Place the milk, vanilla, salt, Stevia, Splenda, or honey, and tapioca in a saucepan on medium heat. Cook this mixture, stirring continuously. In a separate stainless steel bowl, beat the eggs until smooth. After 10 minutes, slowly add two (2) cups of the hot milk mixture to the egg mixture while beating with a whisk; this is called tempering. Return the egg mixture to the milk mixture, continuing to stir. At this point, if you would prefer rice pudding, place the two (2) cups of rice in the sauce pan. Make sure that you use a wooden spoon or spatula, and mix until the custard begins to thicken, or becomes nappe (the ability of a liquid to coat the back of a spoon). This usually takes 10-12 minutes. Add the butter to the pudding and mix until fully incorporated. Place the hot mixture into custard cups and refrigerate for one (1) hour, then serve.
Enjoy!
Chef Chuck Kerber
chuck@cooksandeats.com
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Hi and thank you.
Re: Guilt-Free Tapioca Pudding
Hopefully, this is the recipe I am looking for. My nutrionist charges $ 4.00 for one portion and
her treat is sugar and flour free and is fabulous, however pricey.
My guestion is : Can the butter be omitted in this recipe .
Thanks, Sandra
Hi Sandra- You can absolutely leave the butter out if you want.
Thanks for reading,
Chef Chuck
Can egg whites be substituted for part of the eggs to reduce the fat & cholesterol content.
yes.
I will try it.:)
Do you think there will be problems with halving the recipe? It seems like it will be ok, with a small adjustment in cooking time. Making for an old friend, who says he really misses it. Thanks!
Thank you for sharing. I am a pudding novice but would like to make some for someone convalescing from surgery.
Two questions:
1) As written, how much pudding does this recipe produce?
2) To make rice pudding instead of tapioca pudding, I understand about adding the cooked rice at the end, but should I also then exclude the tapioca from the pudding recipe, or is the tapioca needed to provide thickness/texture?
Yes, you may exclude the tapioca if you want.
Sorry 2 more questions:
3) Salted or unsalted butter?
4) Suggestions to make a chocolate version?
Only unsalted butter- this way you can control the seasoning. You can make a chocolate version easily- low cal option: a teaspoon of two of good quality cocoa powder. You can also show in an ounce of chocolate chips as the custard thickens. Thanks for the comment!
Chef Chuck, my first time to make pudding. Unfortunately, when I added the tempered egg mix back to the saucepan, after stirring for about 8 minutes, the mixture curdled. What did I do wrong? I assumed I should keep the sauce pan over a flame when mixing the two. Was the heat perhaps too high?
Thanks
That means the eggs cooked- try putting it on a lower flame, and cooking for a few minutes on the flame, then on, then off……. Hope this helps!