Cathy
01-16-2001, 05:05 PM
Hi, I just thought I would share this with you. I made the Tangerine Tapioca from Cooking Light, Oct 1994, pg 96. It was really a nice change for a light dessert and was simple to make. I would make this again.
It was refreshing & had an unusual quality to it.
Here's the recipe if you are interested:
Tangerine Tapioca
2½ tsp grated orange rind
2½ cups 2% low-fat milk (I used lowfat evap)
1/3 cup sugar
3 TBSP quick-cooking tapioca, uncooked
1 egg, slightly beaten
½ cup tangerine juice
6 fresh orange segments, optional
Combine orange rind & milk in a 2qt glass measure. Microwave at high 5 min or until milk is 180º and tiny bubbles form around edge (do not boil). Add sugar, tapioca, and egg to milk mixture; stir well. Microwave at high 5 min or until slightly thickened. Let stand 5 minutes, stir in juice.
Place plastic wrap on surface, and chill. Garnish pudding with orange segments if desired. Yield 4 servings
It was refreshing & had an unusual quality to it.
Here's the recipe if you are interested:
Tangerine Tapioca
2½ tsp grated orange rind
2½ cups 2% low-fat milk (I used lowfat evap)
1/3 cup sugar
3 TBSP quick-cooking tapioca, uncooked
1 egg, slightly beaten
½ cup tangerine juice
6 fresh orange segments, optional
Combine orange rind & milk in a 2qt glass measure. Microwave at high 5 min or until milk is 180º and tiny bubbles form around edge (do not boil). Add sugar, tapioca, and egg to milk mixture; stir well. Microwave at high 5 min or until slightly thickened. Let stand 5 minutes, stir in juice.
Place plastic wrap on surface, and chill. Garnish pudding with orange segments if desired. Yield 4 servings