Maple-Walnut Tapioca Pudding
Source: EatingWell Magazine, March/April 2007
Make Ahead Tip: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.
Serving Size: about 2/3 cup
295 calories; protein 8.4g 17% DV; carbohydrates 47.7g 15% DV; exchange other carbs 3; dietary fiber 0.6g 2% DV; sugars 36.7g; fat 8.4g 13% DV; saturated fat 2g 10% DV; cholesterol 99.1mg 33% DV; vitamin a iu 375.9IU 8% DV; vitamin c 0.1mg; folate 25.1mcg 6% DV; calcium 225.8mg 23% DV; iron 0.8mg 4% DV; magnesium 38.8mg 14% DV; potassium 357.9mg 10% DV; sodium 240.8mg 10% DV; thiamin 0.1mg 9% DV; added sugar 30g.
2 1/2 other carbohydrate, 1/2 reduced-fat milk, 1 fat