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Unformatted text preview: 2 tablespoons cornstarch 2 1/2 cups fat-free milk 1/2 cup sweetened condensed skim milk dash salt 2 1/2 tablespoons instant tapioca 1/2 teaspoon vanilla extract 1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch. 2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes. 3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes. 4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving. Nutrition Facts Serving size ' 3/4 cup Total servings & 4 Fat (per serving) Q 0g Calories (per serving) & 140...
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11