Raspberry Tapioca Pudding Recipe

Posted by
Rate It!
Raspberry Tapioca Pudding
Add your photo!



  1. In a 3- quart saucepan, combine the egg substitute, tapioca and sugar; let stand for 5 minutes.
  2. Bring the tapioca mixture to a boil over medium high heat.
  3. Remove from the heat and stir in vanilla extract.
  4. Spoon the tapioca into four, 6-oz containers. Cover and refrigerate until chilled, about 1 hour, stirring once.
  5. To serve, spoon 1 tsp fruit spread over the tapioca.
  6. Sprinkle with fresh raspberries and garnich with mint, if desired.
  7. To make dairy free:.
  8. Follow all directions as above, except;.
  9. Dissolve 1Tbls. arrowroot in 1/4 cup of the soy milk and set aside.
  10. After you have removed the pudding from the heat and you have added the vanilla extract, add the arrowroot and soy mixture. Stir as it thickens.
  11. Follow the rest of the directions as above.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.27 Kcal (257 kJ)
Calories from fat 6.18 Kcal
% Daily Value*
Total Fat 0.69g 1%
Cholesterol 3.43mg 1%
Sodium 62.83mg 3%
Potassium 119.53mg 3%
Total Carbs 10.76g 4%
Sugars 9.31g 37%
Protein 2.81g 6%
Vitamin C 0.1mg 0%
Iron 0.2mg 1%
Calcium 91.5mg 9%
Amount Per 100 g
Calories 71.87 Kcal (301 kJ)
Calories from fat 7.24 Kcal
% Daily Value*
Total Fat 0.8g 1%
Cholesterol 4.02mg 1%
Sodium 73.7mg 3%
Potassium 140.2mg 3%
Total Carbs 12.62g 4%
Sugars 10.92g 37%
Protein 3.29g 6%
Vitamin C 0.1mg 0%
Iron 0.2mg 1%
Calcium 107.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 1.3
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top