Fluffy Strawberry Tapioca Pudding
April 30, 2016
"This is basically a direct copy of a recipe I found at Kraft Foods except that I modified it to replace raspberry jam w/strawberry jam because I favor strawberries so much .. AND .. I simplified the prep a bit. They described it as company-worthy, but my fondness for basic tapioca pudding is a matter of family history. It was pretty much the only dessert Mom & Dad could afford to feed their family of 5, so it was a treat for us & we loved it! Today there are so many upgrades of "old-fashioned" recipes that you can get familiar w/something again, but it still feels entirely new. I expect to try this soon & hope you'll find it as appealing as I do. ENJOY!"
- Serving Size: 1 (192.2 g)
- Calories 205.2
- Total Fat - 6.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 47.3 mg
- Sodium - 143 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 0.9 g
- Sugars - 26.1 g
- Protein - 5.5 g
- Calcium - 146.1 mg
- Iron - 0.3 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.1 mg
Beat egg & milk in a med saucepan w/a wire whisk until well-blended. Stir in sugar & tapioca. Let stand 5 min.
Bring to full rolling boil on med heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into med bowl. Place plastic wrap directly on surface of pudding.
Refrigerate 1 hr or until cooled (Pudding thickens as it cools). When fully cooled, gently stir in whipped topping.
TO SERVE: Divide pudding equally into 6 serving dishes (ramekins work well). Add 1/2 tbsp jam (or preserves) to ea serving & stir slightly to swirl. Top w/a sliced & fanned fresh strawberry, if using as an optional garnish.
NOTE: I also think the addition of fresh mint would be excellent w/this
Tips & Variations
- No special items are required