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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.

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
, 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1/2 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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2 tbsp  quick cooking tapioca
2 tsp  sugar
1 tsp  sweetener (sugar substitute)
1 each  eggs
1 cup  fat free milk
0 1/2 tsp  vanilla extract
0.3333 cup  fresh blueberries
  1. 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.

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