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Maple-Walnut Tapioca Pudding
Maple-Walnut Tapioca Pudding
3 Reviews
From: EatingWell Magazine, March/April 2007
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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup low-fat milk
- 1 large egg, well beaten
- 1 tablespoon plus 1 teaspoon quick-cooking tapioca
- ⅛ teaspoon salt
- ¼ cup plus 1 tablespoon pure maple syrup, divided
- ½ teaspoon vanilla extract
- 2 tablespoons chopped walnuts
- Pinch of ground cinnamon
- Pinch of ground nutmeg
Preparation
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Active
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Ready In
- Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
- 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 ¼ cup syrup and vanilla.
- Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
- 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.
- Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.
- 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 ⅔ cup
- Per serving: 295 calories; 8 g fat(2 g sat); 1 g fiber; 48 g carbohydrates; 8 g protein; 25 mcg folate; 99 mg cholesterol; 37 g sugars; 30 g added sugars; 376 IU vitamin A; 0 mg vitamin C; 226 mg calcium; 1 mg iron; 241 mg sodium; 358 mg potassium
- Nutrition Bonus: Calcium (23% daily value)
- Carbohydrate Servings: 3
- Exchanges: 2½ other carbohydrate, ½ reduced-fat milk, 1 fat
Reviews 3
February 12, 2012
By: EatingWell User
Do you think this could be made with a non-dairy milk (ie almond or rice)? Sounds like a great recipe otherwise!
November 15, 2010
By: EatingWell User
Yum! This recipe should be titled Happy-oca.
February 23, 2010
By: EatingWell User
I love this recipe. It's so easy to make and taste too good to be so good for me.
