| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Grated orange rind |
| 2 1/2 |
c |
2% low-fat milk |
| 1/3 |
c |
Sugar |
| 3 |
tb |
Quick-cooking tapioca, uncooked |
| 1 |
|
Egg, lightly beaten |
| 1/2 |
c |
Tangerine juice |
| 6 |
|
Fresh orange segments, (optional) |
INSTRUCTIONS
Combine orange rind and milk in a 2-quart glass measure. Microwave at high
5 minutes or until milk is 180 degrees 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. Yield: 4 servings (serving size:
3/4 cup).
Per serving: 261 Calories; 4g Fat (14% calories from fat); 8g Protein; 51g
Carbohydrate; 57mg Cholesterol; 90mg Sodium
Serving Ideas : Garnish pudding with orange segments, if desired.
NOTES : You can use fresh-squeezed tangerine juice or juice from frozen
concentrate.
Recipe by: Cooking Light, October 1994, page 96
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”