Vanilla Tapioca Pudding - 14g Carbs, 1g Fiber, 3g Sugar

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ready In: 35 Minutes

Yield: 4 Cups

Servings: 8

CARB CHOICES: 1 Carb Choice

DIABETES EXCHANGES: 1 starch

3 1/2 Tbsp instant granulated tapioca

1 cup water

1/4 cup sugar substitute (such as Splenda®*)

1/4 cup egg substitute

1/2 cup skim milk

1 cup (one 8-oz bottle) Glucerna Brand Homemade Vanilla Shake

2 tsp pure vanilla extract

1 cup nondairy sugar-free whipped topping

Canned peaches in light syrup, optional

1. In a nonreactive saucepan, combine the tapioca, water, sugar

substitute, egg substitute, and milk. Allow the mixture to rest

for 5 minutes.

2. Cook the mixture over medium heat, stirring the entire time.

Bring the mixture to a boil. Remove the pan from the heat.

3. Add the Glucerna and return to the heat. Continue to mix until

the mixture is very hot. Do not return to a boil. Remove from the

heat.

4. Add the vanilla. Pour the pudding into a tempered glass bowl.

Place a piece of plastic wrap directly on the top of the pudding.

Place in the refrigerator until it has cooled completely.

5. Fold the whipped topping into the pudding.

6. Serve with 1/2 cup canned sliced peaches in light syrup.

*Recipe was tested using Splenda

* Splenda is not a registered trademark of Abbott Laboratories

Serving Size: 1/2 cup

Nutrition per Serving:

80 Calories, 20 Calories from Fat, 2g Total Fat, 1g Saturated Fat,

0mg Cholesterol, 50mg Sodium, 14g Total Carbs, 1g Dietary Fiber,

3g Sugars, 3g Protein

Carb Choices: 1 Carb

Diabetes Exchanges: 1 starch

From: www.diabetescontrolforlife.com

Tapioca Pudding - 25.4g Carbs, 0.6g Fiber, 13.8g Sugar

From: Joslin's Quick and Easy Cookbook, 1998 by Frances Towner Giedt,

Bonnie Polin, Ph.D., and Joslin Diabetes Center.

Found at: www.dLife.com

Prep Time 10 minutes

Cook Time 5 minutes

Difficulty Easy

Servings: 2

If you like tapioca pudding, then you are sure to love this recipe.

2 Tbsp quick cooking tapioca

2 tsp sugar

1 tsp sweetener (sugar substitute)

1 eggs

1 cup fat free milk

1/2 tsp vanilla extract

1/3 cup fresh blueberries, rinsed. (you can also use blackberries,

raspberries, or strawberries)

1. Combine the tapioca, sugar, sugar substitute, egg and milk in a

medium microwave-safe bowl. Whisk until smooth. Microwave on HIGH,

uncovered, for 8 minutes. Whisk until smooth. Microwave on HIGH for

another 2 to 3 minutes, until the mixture is boiling. Remove from

the microwave and stir in the vanilla extract. Pour the mixture into

2 dessert dishes, cover with plastic wrap, and refrigerate for at

least 20 minutes. Before serving, sprinkle each dish with half of

the berries.

Servings: 2

Nutrition per Serving:

147.9 Calories, 2.6g Total Fat, 0.8g Saturated Fat, 1.8g Unsaturated Fat,

25.4g Total Carbs, 0.6g Dietary Fiber, 13.8g Sugars, 54.1mg Potassium,

7.8g Protein, 100.3mg Sodium

Dietary Exchanges: 1/2 Milk, 1/2 Starch

Spiced Apple Pudding - 26g Carbs

Original Source Unknown

Prep Time: 20 Minutes

Servings: 4 

Serving Size: 1/2 cup

2 cups Unsweetened apple juice

1/3 cup Granulated sugar substitute

1/3 cup Cornstarch

1/2 tsp Cinnamon

1 Egg

1. In a heavy saucepan, combine 1/2 cup apple juice and cornstarch;

mix well. Add remaining juice. Place over medium heat and cook,

stirring, until mixture comes to a boil. Reduce heat and simmer

for 2 minutes. Remove from heat.

2. In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to

beaten egg. Stir until smooth. Return immediately to hot mixture,

stirring constantly. (The hot mixture will cook the egg.)

3. Stir in sweetener and cinnamon. Pour into 4 dessert dishes,

cover with plastic wrap to prevent skin from forming. Cool to

room temperature or chill in refrigerator.

Servings: 4 

Serving Size: 1/2 cup

Nutrition per Serving:

117 Calories, 1g Protein, 1g Fat, 26g Carbs

Exchanges: 1 Bread/Starch; 1 Fruit