Cranberry Tapioca Pudding Recipe - Cooking Index
Cranberry Tapioca Pudding Recipe - Cooking Index
| 2 tablespoons | 30ml | Quick-cooking tapioca |
| 1 1/2 cups | 355ml | Water |
| 2 cups | 186g / 6.6oz | Fresh cranberries |
| 1/2 teaspoon | 2.5ml | Pure orange extract |
| Sugar substitute equal to 1/2 cup sugar |
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.
Add orange extract and sweetener and mix well. Allow to cool before putting in refrigerator. Chill thoroughly.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Fruit.
Nutrition Facts: Carbohydrates 13g; Protein 0g; Fat 0g; Calories 50; Fiber 0.6g; Sodium 1mg; Cholesterol 0mg.
Note: Great for low-sodium diets!
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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