Cranberry Tapioca Pudding

Cranberry Tapioca Pudding

Serves: 4
 
 
Desserts
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Cranberry Tapioca Pudding, you'll need:
  • 2 tbsp quick-cooking tapioca
  • 1
  • 1/2 cups water
  • 2 cups fresh cranberries
  • 1/2 tsp pure orange extract Sugar substitute equal to
  • 1/2 cup sugar

Method

  • Combine tapioca and water in a saucepan; let stand 5 minutes
  • Bring to a boil and simmer 3 minutes stirring frequently
  • Add cranberries and cook until all berries have popped then remove from heat.
Nutritional Facts (Per Serving)
Carbohydrates 13g, Protein 0g, Fat 0g, Calories 50, Fiber 0.6g, Sodium 1mg, Cholesterol 0mg.
Source:
The Art of Cooking for the Diabetic - Revised Edition. Mary Abbott Hess and Katharine Middleton. Copyright 1988, 1978.
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