Maple-Walnut Tapioca Pudding
Turn comforting tapioca pudding into a special dessert for two by spiking it with pure maple syrup and finishing it with a simple spiced maple-nut topping. Source: EatingWell Magazine, March/April 2007
Ingredients
Directions
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Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
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Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.
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Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
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Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray. Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1 to 4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.
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Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.
Tips
Make Ahead Tip: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.
Nutrition Facts
2 1/2 other carbohydrate, 1/2 reduced-fat milk, 1 fat
