Tapioca Cream Recipe

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Tapioca Cream
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Ingredients
6
Count
Nutrition
204
Calories
Total time
30
Minutes
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Ingredients:

  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp real vanilla

Directions:

  1. Beat the egg white until stiff.
  2. Add the tapioca to the milk in a double boiler.
  3. Cook until tapioca is transparent, stirring frequently.
  4. Add half the sugar to the milk and half to the egg yolk, lightly beaten.
  5. Add salt to the egg mixture.
  6. Pour hot mixture slowly over the egg mixture.
  7. Return to the double boiler and cook until thickened, stirring constantly.
  8. Fold in the stiffly beaten egg white.
  9. Serve very cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.42 Kcal (856 kJ)
Calories from fat 54.27 Kcal
% Daily Value*
Total Fat 6.03g 9%
Cholesterol 60.63mg 20%
Sodium 214.62mg 9%
Potassium 110.96mg 2%
Total Carbs 33.36g 11%
Sugars 20.78g 83%
Protein 4.5g 9%
Iron 0.2mg 1%
Calcium 118mg 12%
Amount Per 100 g
Calories 149.48 Kcal (626 kJ)
Calories from fat 39.68 Kcal
% Daily Value*
Total Fat 4.41g 9%
Cholesterol 44.34mg 20%
Sodium 156.94mg 9%
Potassium 81.14mg 2%
Total Carbs 24.39g 11%
Sugars 15.19g 83%
Protein 3.29g 9%
Iron 0.2mg 1%
Calcium 86.3mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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