Ginni
Registered
1 cup uncooked tapioca
2 cups low-fat vanilla soy milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
½ teaspoon sea salt
2 teaspoons arrowroot
In a bowl, soak the tapioca in 1½ cups of water for 2 hours. In a medium saucepan over medium heat, bring 1½ cups of water and the soy milk to simmer. Add the tapioca, vanilla, maple syrup and salt. Simmer gently for 10 minutes, stirring frequently to avoid burning.
Meanwhile, in a small mixing bowl, mix together the arrowroot with 1 tablespoon water and add it to the simmering pudding. Simmer for 3 to 5 minutes more, stirring frequently.
Refrigerate the pudding for at least 4 hours before serving. Store in your refrigerator for up to 4 days in an airtight container.
Nutrition Information Per Serving (Makes 8 Servings)
Calories: 101.6
Fat: 1.2 g
Protein: 1.7 g
Carbohydrate: 22 g
Cholesterol: 0 mg
Sodium: 128 mg
2 cups low-fat vanilla soy milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
½ teaspoon sea salt
2 teaspoons arrowroot
In a bowl, soak the tapioca in 1½ cups of water for 2 hours. In a medium saucepan over medium heat, bring 1½ cups of water and the soy milk to simmer. Add the tapioca, vanilla, maple syrup and salt. Simmer gently for 10 minutes, stirring frequently to avoid burning.
Meanwhile, in a small mixing bowl, mix together the arrowroot with 1 tablespoon water and add it to the simmering pudding. Simmer for 3 to 5 minutes more, stirring frequently.
Refrigerate the pudding for at least 4 hours before serving. Store in your refrigerator for up to 4 days in an airtight container.
Nutrition Information Per Serving (Makes 8 Servings)
Calories: 101.6
Fat: 1.2 g
Protein: 1.7 g
Carbohydrate: 22 g
Cholesterol: 0 mg
Sodium: 128 mg
