• 2 3/4 cups low-fat milk
  • 3 tbsp. quick-cooking tapioca
  • 1/4 cup egg substitute
  • 1/2 cup SPLENDA. Granular
  • 1/8 tsp. salt
  • 1 1/2 tsp. vanilla extract


In a large saucepan, combine milk, tapioca, egg substitute, SPLENDA. Granular and salt. Stir until blended, approximately 30 seconds. Let stand for 5 minutes.
Heat the pudding over medium heat while stirring until pudding comes to a full boil.
Remove pudding from heat and add vanilla extract. Let cool at room temperature for 20 minutes. Stir once and serve.
Note - if your aren't concerned with sugar you may sub regular sugar for splenda - use same amount of sugar if you sub.

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Submitted 6/13/05.
Source: internet
Submitted By: Gina S
Tapioca Pudding