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.

Makes 2 servings, about 2/3 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 cup low-fat milk
1 large egg, well beaten
1 tablespoon plus 1 teaspoon quick-cooking tapioca
1/8 teaspoon salt
1/4 cup plus 1 tablespoon pure maple syrup, divided
1/2 teaspoon vanilla extract
2 tablespoons chopped walnuts
Pinch of ground cinnamon
Pinch of ground nutmeg

1. Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
2. 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.
3. Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
4. 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.
5. Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.

NUTRITION INFORMATION: Per serving: 301 calories; 9 g fat (2 g sat, 2 g mono); 113 mg cholesterol; 48 g carbohydrate; 9 g protein; 1 g fiber; 250 mg sodium; 169 mg potassium.

Nutrition bonus: Calcium (20% daily value), Zinc (17% dv).

3 Carbohydrate Servings

Exchanges: 2 1/2 other carbohydrate, 1/2 reduced-fat milk, 1 fat

MAKE AHEAD TIP: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.

An awesome early spring dessert. It's rich and the crunch and creamy textures are great together.

Anonymous