4 Servings 3 Better Balance Bites/Blue Points
Calories 133 Fat 4.3g Carbs 43.2g Fiber 0.4g Protein 3.9g
Ingredients
· 1/2 cup small pearl tapioca (not instant tapioca)
· 3 cups almond milk (see notes)
· 1/2 cup granulated sugar replacement
· 1/8 tsp salt
· 2 large eggs, room temperature is best
· 1 1/2 teaspoon vanilla extract (see notes)
Directions
1. Soak the tapioca pearls in room-temperature water for 30 minutes. The water should cover the pearls by at least an inch. Strain the pearls of any unabsorbed water; set aside.
2. Add almond milk, sugar replacement, and salt to a saucepan over medium-high heat. Bring to a simmer, stir in drained tapioca, and reduce heat to the lowest possible setting. DO NOT ALLOW IT TO BOIL! IF IT BEGINS TO BOIL, TURN DOWN THE HEAT. Cook, stirring often, until mixture has slightly thickened and the tapioca pearls have plumped and softened. This can take anywhere from 10-30 minutes depending on your thickness preference, so be patient. (But remember, it will thicken more as it cools!)
3. Add the eggs to a bowl and whisk to combine. Place the bowl on a damp towel to keep it from moving around as you do the next step. Slowly, add a ladle or serving spoon of the hot tapioca mixture to the beaten eggs, whisking constantly as you pour it in. Repeat with one or two more ladles or spoons of hot tapioca, whisking continuously to keep the eggs from cooking. (This helps bring the eggs to a warm temperature without "scrambling" them.)
4. Slowly pour the tempered egg mixture into the tapioca in the saucepan, whisking well to combine. Return the pan to medium heat and, stirring constantly, cook until thickened to a loose pudding consistency, approximately 3-5 minutes. DO NOT ALLOW IT TO BOIL! IF IT BEGINS TO BOIL, TURN DOWN THE HEAT. (Again, remember it will thicken more as it cools!)
5. Remove from heat and stir in vanilla.
6. Transfer the pudding to a 24 oz. serving bowl OR four 8 oz. ramekins. Cover with a piece of plastic wrap placed directly on the surface of the pudding to keep it from forming a rubbery skin on the surface.
7. Allow it to cool before serving. Serve either warm or chilled.
Notes
· If you’d like to give your pudding a coconut flavor, substitute coconut milk for almond milk and replace 3/4 tsp of vanilla with coconut extract. You can also replace some of the vanilla with almond extract to make more of an almond flavoring.
· In the mood for chocolate tapioca pudding? After you’ve added the tempered eggs, whisk in 1/3 cup of sugar-free chocolate chips that you’ve melted in the microwave. Replace half the vanilla with coconut extract for a chocolate-coconut pudding.
· Store in the refrigerator with the plastic wrap directly on the surface for about 5 days.
· This also freezes well. Allow it to cool completely. Store in a freezer bag, airtight container, or tightly wrapped in foil after covering it with plastic wrap directly on the surface. You can freeze it for 2-3 months. Thaw completely before serving.
· You can, of course, make smaller portions for fewer bites, points, and calories.
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