Tapioca Pudding

Tapioca Slow Cooker

Tapioca Slow Cooker

Ingredients

• 250 g cubed French bread
• 9 L skim milk
• 1¼ cups (250 g) sugar
• 1 cup (125 g) tapioca
• 1 cup (120 ml) egg substitute
• 1 tsp vanilla

Method

1. Combine milk and sugar in slow cooker, stirring until sugar is dissolved as well as possible
2. Stir in tapioca
3. Cover and cook on high 3 hours
4. In a small mixing bowl, beat egg substitute slightly
5. Beat in vanilla and about 1 cup (235 ml) hot milk from slow cooker
6. When well mixed, stir egg mixture into slow cooker
7. Cover and cook on high 20 more minutes
8. Chill for several hours
9. Serve with whipped topping if you wish
10. Yield: 10 servings
11. Per serving: 199 g water; 255 calories (5% from fat, 17% from protein, 78% from carb)