Butterscotch Tapiocadessert, low-fat, puddings 2 eggs, lightly beaten 4 cup skim milk 1/4 cup quick-cooking tapioca, 1 uncooked 1 teaspoon vanilla extract 1/4 cup margarine 2/3 cup firmly packed dark 1 brown sugar Cooking Light, Jan/Feb 1991. Combine first 3 ingredients in a saucepan; let stand 5 minutes. Bring to a boil over medium heat, stirring constantly until thickened (about 35 minutes). Remove from heat; add vanilla. Melt margarine in a small saucepan over medium heat; add brown sugar, and cook 3 minutes, stirring constantly. Add to tapioca mixture; stir well. Pour into a bowl; cover and chill. Calories per serving: 177 Fat grams per serving: 6.4 Cholesterol per serving: 47 |
