Serves: 6
Total Calories: 95

2 cups low-fat milk (1%)
3/4 cup fat-free evaporated milk
1 egg, lightly beaten
1/4 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon nutmeg
1/8 teaspoon (pinch) salt
1 1/2 teaspoons vanilla extract

1. In a medium saucepan, combine the milks, egg, sugar, tapioca, nutmeg, and salt let stand 5 minutes to soften the tapioca.

2. Place on the stove and bring to a full boil over medium heat, stirring constantly, 5-8 minutes. Remove from the heat (do not stir longer or the tapioca can become gluey). Stir in the vanilla. Let cool 20 minutes, then pour into a serving bowl or 6 dessert cups. Serve warm or chilled. The pudding will keep, covered, in the refrigerator for up to 5 days.

EXCHANGES
1 Carbohydrate
1/2 Fat-Free Milk

NUTRITION FACTS
Calories 119
Calories from Fat 16
Total Fat 2g
Saturated Fat 1g
Cholesterol 39mg
Sodium 103mg
Carbohydrate 20g
Dietary Fiber 0g
Sugars 14g
Protein 6g

Nutritional Facts:

Serves: 6
Total Calories: 95
Calories from Fat: 24

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Bread Pudding
Noodle Pudding
Rice Pudding
Tapioca Pudding
Tiramisù
Trifle
Vanilla Ice Cream