LEMON TAPIOCA CRUNCH
This is a lemon flavored tapioca with the added crunch of crushed lemon drop candies. A refreshing summer dessert.
Provided by Pam-I-Am
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine milk, tapioca and sugar; let stand 5 minutes. Cook over medium heat just until mixture boils, stirring frequently.
- Remove from heat. Cool for 20 minutes or until lukewarm.
- Stir in yogurt and nutmeg.
- Fill a large bowl with water and ice cubes. Place saucepan into the bowl to allow the pudding to cool slightly, but not totally thicken.
- When it has cooled, spoon the mixture into parfait glasses, half way. Then spoon 2 teaspoons of chrushed candies -- then top off with remaining pudding.
- Makes 4 (1/2 cup) servings.
- Refridgerate for at least 30 minutes. Just before serving, garnish each parfait with reserved crushed candies.
Nutrition Facts : Calories 196.3, Fat 1.8, SaturatedFat 1.2, Cholesterol 8.4, Sodium 151.3, Carbohydrate 39.2, Sugar 35.5, Protein 6.6
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
LEMONY TAPIOCA PUDDING
I was watching one of my favorite Food TV shows, "Good Eats", one night. Alton Brown was making tapioca pudding. Well, I knew that my wife LOVES tapioca pudding so I decided to whip up a batch. She thought it was GREAT. There were a couple of things that I wanted to change about it. First, while the fat content was about right, the sugar was low. Also there was no vanilla. I fixed that part of it, yet one problem remained. The problem is not in the recipe but the scarcity of one ingredient. That ingredient was pearl tapioca. We have some great grocery stores here, but finding pearl tapioca was difficult. I then took it upon myself to come up with the new version of my recipe.
Provided by franzcooks
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the cream, milk, egg yolk, tapioca and sugar in a medium sauce pan.
- Let the pan sit for five minutes.
- While the mixture is resting, zest the lemon.
- Stir constantly while cooking the mixture over medium to medium high heat. Keep cooking until it boils.
- Remove the pudding from the stove and stir in the vanilla extract and lemon zest.
- Cover and let sit for 20 minutes.
- Uncover and let it sit for another ten minutes.
- Pour into a bowl, stir and cover with plastic wrap. The wrap should touch the top of the pudding.
- Place in refrigerator until cold.
OLD-FASHIONED TAPIOCA WITH LEMON SAUCE
One of my all-time favorites, this is one is easy on the diet. You can top this homey dessert with green grapes and orange slices for a pretty presentation. You can also use the lemon sauce over angel food cake or your favorite frozen yogurt.
Provided by JackieOhNo
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk milk, sugar, tapioca, and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Stir in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.
- To make sauce, whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.).
- To serve, spoon pudding into small bowls. Spoon Lemon Sauce over and serve.
OLD-FASHIONED TAPIOCA WITH LEMON SAUCE
Categories Milk/Cream Dessert Low Fat Vegetarian Vanilla Chill Healthy Tapioca Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Whisk milk, sugar, tapioca and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Mix in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Spoon into small bowls. Spoon Lemon Sauce over and serve.
COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS
Bouncy tapioca pearls, made from cassava, a West African staple, are paired with a soothing coconut-lemongrass broth and caramel-coated citrus slices. The fruit can easily be substituted with whatever is in season, such as raw persimmons, poached pears or caramelized apples. The crushed pistachios are optional but add a welcome pop of crunch and color. Serve as a comforting dessert or a casual midday snack.
Provided by Yewande Komolafe
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small pot, bring 3 cups of water to a boil and add 1/4 teaspoon of salt. Add the tapioca pearls and simmer gently over medium-low heat, stirring frequently until the tapioca is softened and almost all the way translucent, 12 minutes.
- Reduce the heat to low, cover the pot and allow the tapioca to steam and cook through completely, 4 minutes. Transfer to a bowl, cover it and refrigerate until ready to serve. You can prepare the tapioca up to 3 days in advance and store it in the refrigerator.
- Wash out the pot and pour in the coconut milk. Add the lemongrass, the ginger and 1 tablespoon maple syrup. Bring up to a simmer over medium heat. Remove from heat and zest the lime into the milk. Allow the infused milk to steep while you prepare the fruit and the caramel.
- Remove the tops and bottoms of the citrus by cutting the ends with a sharp knife so each fruit sits flat on your work surface. Cut the citrus peels off into strips, running your knife down the length of the fruit and carefully removing the white pith as you slice. Cut each fruit crosswise into 1/2-inch-thick rounds and remove any visible seeds.
- Make a caramel: Heat a large (12-inch) skillet over medium. Add the sugar and cook, stirring frequently, until the sugar melts and forms a light golden syrup, 5 to 7 minutes. Cook the syrup until deep golden brown, about 2 minutes more, lowering the heat slightly if necessary to avoid scorching. Stir in the remaining 3 tablespoons maple syrup, squeeze in the juice of the lime and add remaining 1/4 teaspoon of salt. Remove from heat and carefully add the fruit, a couple of pieces at a time, swirling the pan to coat the pieces in syrup. The hot syrup may bubble and splatter, so be careful here. If the caramel forms hard clumps around the citrus slices, return the skillet to heat over medium-low and continue to cook, swirling the caramel around the citrus pieces, until any hard clumps dissolve, 2 minutes.
- Using a fine mesh sieve, strain the coconut milk into a medium bowl, pressing down on the aromatics in the sieve before discarding.
- To serve, scoop a few spoonfuls of the tapioca into shallow bowls. Ladle the infused coconut milk over the top, add several slices of citrus and spoon in some of the caramel glaze. Drizzle with some maple syrup and garnish with the crushed pistachio, if using.
LEMON CRUNCH
From Company's Coming's "Most Loved Treats". I am intrigued by these bars as they contain soda crackers! Will let you know when I try them out!
Provided by Redsie
Categories Bar Cookie
Time 50m
Yield 36 squares, 36 serving(s)
Number Of Ingredients 10
Steps:
- Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
- Reserve 1 cup for topping.
- Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
- Bake in 350F oven for 15 minutes.
- Remove from oven.
- Lemon Filling: Beat eggs in heavy medium saucepan.
- Add remaining 3 ingredients.
- Heat and stir on medium until thickened.
- Spread evenly over crumb layer in pan.
- Sprinkle reserved crumb mixture over top.
- Bake for about 20 minutes until golden brown.
- Let stand in pan or wire rack until cool.
- Cut into 36 squares.
Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 2.9, Cholesterol 17.6, Sodium 104, Carbohydrate 13.1, Fiber 0.7, Sugar 8.6, Protein 1.3
More about "lemon tapioca crunch recipes"
LEMON TAPIOCA PUDDING {A HEALTHIER COMFORT FOOD RECIPE}
From gingerhultinnutrition.com
Reviews 14Servings 8Cuisine AmericanaCategory Dessert, Desserts
LEMON TAPIOCA CRUNCH - CHAMPSDIET.COM
From champsdiet.com
4.6/5 Category Dessert, Eggs/Dairy, Toddler FriendlyServings 4Total Time 1 hr
FLUFFY LEMON TAPIOCA PUDDING RECIPE BY NEW.WIFE | IFOOD.TV
From ifood.tv
LEMON TAPIOCA - RECIPE - COOKS.COM
From cooks.com
FOODCOMBO
10 BEST LEMON TAPIOCA PUDDING RECIPES | YUMMLY
From yummly.com
LEMON-KISSED HOMEMADE TAPIOCA PUDDING
From joyouslydomestic.com
LEMON TAPIOCA CRUNCH RECIPE
From familyoven.com
LEMON TAPIOCA: A REFRESHING AND LIGHT DESSERT
From thoroughlynourishedlife.com
LEMON TAPIOCA PUDDING RECIPE – THOROUGHLY …
From thoroughlynourishedlife.com
CRUNCH LEMON TAPIOCA RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
LEMON CRUNCH TAPIOCA RECIPE BY CALORIE.LESS.COOKING | IFOOD.TV
From ifood.tv
GLUTEN FREE LEMON BARS WITH COCONUT - COTTER CRUNCH
From cottercrunch.com
LEMON TAPIOCA CRUNCH RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
BLUEBERRY CRISP WITH OAT CRUMB TOPPING RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE A FRUIT CRISP - ALLRECIPES
From allrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #refrigerator #kid-friendly #stove-top #dietary #toddler-friendly #taste-mood #sweet #equipment #presentation #served-cold
You'll also love