Tapioca Pudding Desserts Recipes

Tapioca Pudding Desserts Recipes - How Foods Fight Cancer

MAKES ABOUT 4 SERVINGS

Tapioca is a starch derived from the root of the cassava plant. It may be ground into flour for
baked goods or used as a thickener in jellies and pie fillings, although its most perfect use may be in this delicious pudding. Using nondairy ingredients is important, since the consumption of dairy foods has been linked to cancers of the prostate, breast, and ovary.

2 cups fortified soymilk or other nondairy milk
1⁄4 cup instant tapioca
1⁄4 cup sugar
1⁄4 teaspoon salt
1 teaspoon vanilla extract


1. Combine the soymilk, tapioca, sugar, and salt in a saucepan and stir to mix. Let stand for 5 minutes.

2. Bring to a boil over medium heat, stirring almost constantly. Remove from the heat and let stand for 15 minutes. The pudding will thicken as it cools. Stir in the vanilla extract. Serve warm or thoroughly chilled.

3. Stored in a covered container in the refrigerator, leftover Tapioca Pudding will keep for up to 3 days.

PER SERVING: 150 calories; 2 g fat; 0.3 g saturated fat; 12% calories from fat; 0 mg cholesterol; 4.3 g protein; 28.9 g carbohydrate; 15.1 g sugar; 1.4 g fiber; 222 mg sodium; 163 mg calcium; 1.6 mg iron; 0.4 mg vitamin C; 1 mcg beta-carotene; 1.7 mg vitamin E