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Low Cal Tapioca Pudding
Date November 15, 2010
Author creative

Guilt Free Tapioca Pudding

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.


Chef Chuck Kerber

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10 Responses to Low Cal Tapioca Pudding

  1. SANDRA says:

    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

  2. Kim says:

    Can egg whites be substituted for part of the eggs to reduce the fat & cholesterol content.

  3. almas mahfooz says:

    I will try it.:)

  4. Cynthia says:

    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!

  5. Mimi says:

    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?

  6. Mimi says:

    Sorry 2 more questions:

    3) Salted or unsalted butter?

    4) Suggestions to make a chocolate version?

    • Chef Chuck says:

      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!

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