Tangerine Tapioca recipe
2½ teaspoons of grated orange rind.
2½ cup of low-fat milk.
1/3 cup of sugar.
3 tablespoons of quick-cooking tapioca, uncooked.
1 medium egg, lightly beaten.
½ cup of tangerine juice.
6 fresh orange segments, to garnish.
Combine the grated orange rind and low-fat milk in a 2-quart glass measure.
Microwave on HIGH for 5 minutes or until bubbles form around the edge (do not boil).
Add the sugar, tapioca and beaten egg to the milk mixture; stir thoroughly.
Microwave on HIGH for 5 minutes or until slightly thickened.
Allow to stand for 5 minutes, then stir in the tangerine juice.
Place plastic wrap on surface, and chill.
Garnish with orange segments when serving.
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