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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tapioca Pudding

Source: Joslin's Quick and Easy Cookbook, Copyright 1998 by Frances Towner Giedt, Bonnie Polin, Ph.D., and Joslin Diabetes Center.

If you like tapioca pudding, then you are sure to love this recipe.

Rating:
Prep Time:	10 minutes
Cook Time:	5 minutes
Difficulty:	Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	147.9

Total Carbs	25.4 g

Dietary Fiber	0.6 g

Sugars	13.8 g

Total Fat	2.6 g

Saturated Fat	0.8 g

Unsaturated Fat	0.4 g

Potassium	54.1 mg

Protein	7.8 g

Sodium	100.3 mg

Dietary Exchanges 2.6 Fat, 0.2 Fruits, 0.5 Milk, 0.1 Other Carbs, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp quick cooking tapioca 2.0
2 tsp sugar 1.0
1 tsp sweetener (sugar substitute) 1.0
1 each eggs 1.0
1 cup fat free milk 0.5
0 1/2 tsp vanilla extract 0.3333
0.3333 cup fresh blueberries

Directions

Combine the tapioca, sugar, sugar substitute, egg and milk in a medium microwave-safe bowl. Whisk until smooth. Microwave on HIGH, uncovered, for 8 minutes. Whisk until smooth. Microwave on HIGH for another 2 to 3 minutes, until the mixture is boiling. Remove from the microwave and stir in the vanilla extract. Pour the mixture into 2 dessert dishes, cover with plastic wrap, and refrigerate for at least 20 minutes. Before serving, sprinkle each dish with half of the berries.