Lowfatsugarfreetapiocapudding Recipes
LOW-FAT CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
- Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
- Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
Nutrition Facts : Calories 228, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 214 milligrams, Carbohydrate 38 grams, Fiber 1 grams, Protein 10 grams
LOW-FAT, SUGAR FREE TAPIOCA PUDDING
As a diabetic I am always looking for ways to enjoy old comfort foods. Since I've discovered agave syrup life has been so sweet!
Provided by traciejo
Categories Dessert
Time 14h
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- soak tapioca over night in 2 1/2 cups cold water.
- Drain tapioca and place in crock pot with milk and cook on high for 2 hours.
- mix yolks and agave.
- temper and add into crock
- cook for 15 more.
LOW-CAL TAPIOCA PUDDING
Based on Alton Brown's recipe, using non-fat milk and sugar substitute. Works best with Splenda brand, but NutraSweet or SweetOne can be used easily. (The cooking time after adding the sweetener is not really long enough to break down the aspartame; if it's not sweet enough for you, you might add an extra packet.)
Provided by DrGaellon
Categories Dessert
Time 10h25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak tapioca, covered, in cold water overnight. Drain well and place into slow cooker.
- Add milk, cream and salt. Cook on high 2 hours, stirring occasionally.
- In a small bowl, whisk sugar substitute into egg yolk. Temper small amounts of pudding base (1-2 tbsp at a time) into egg yolk to bring the temperature up slowly. When you've added about 1 cup of pudding base, transfer back into slow cooker. Add lemon zest, stir to combine and cook an additional 15 minutes.
- Transfer to a medium bowl. Place a layer of plastic wrap down so it touches the surface of the pudding (to prevent a skin from forming), cool at room temperature for about 1 hour, then refrigerate. Serve cold.
- Substitutions: You can use 3 cups whole milk in place of the skim milk and heavy cream; the fat content will be about the same. Do not use all skim milk - it will be flat and the flavors will be very muted.
- Substitutions: You can leave out the lemon zest and use 1 1/2 tsp good, pure vanilla extract. You could also add 1 tbsp Dutched cocoa powder to the egg yolk and add 2 ounces melted bittersweet chocolate when you add the tempered egg yolk to the pot. Other potential flavorants: maple syrup, Irish Cream liqueur, instant espresso powder, fruit purées -- use your imagination.
Nutrition Facts : Calories 263.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 91, Sodium 134.1, Carbohydrate 31.9, Fiber 0.2, Sugar 9.9, Protein 6.5
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