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Pudding: MCR: Tangerine Tapioca -- w

Source of Recipe

Cooking Light 1994
MCR: Tangerine Tapioca -- w
Serves: 4

2-1/2 tsp. grated orange rind
2-1/2 c. 2% milk
1/3 c. sugar
3 T. quick cooking tapioca
1 egg, lightly beaten
1/2 c. tangerine juice

Combine orange rind and milk in a 2-qt. glass measure. Microwave at HIGH 5 minutes or until milk is 180� and tiny bubbles form around edge (Do Not Boil). Add sugar, tapioca and egg to milk mixture. stir well. Microwave at HIGH 5 minutes or until slightly thickened. Let stand 5 minutes; stir in juice.

Place plastic wrap on surface and chill. Garnish pudding with orange segments if desired.

One 3/4-cup serving equals: 197 calories�7 gm protein�4 gm fat (2.2 gm saturated)�34 gm carbohydrate�0 gm fiber� 65 mg cholesterol�93 mg sodium +++WWP: 4