Maple-Walnut Tapioca Pudding

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.

Nutirion Profile: Gluten Free Diet Heart Healthy High Calcium Low Sat Fat Low Sodium

Serves Prep Time Total Time
2 20 min 45 min

Directions

Ingredients

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

Cooking Instruction

Step 1

Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

Step 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.

Step 3

Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.

Step 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.

Step 5

Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.


Nutrition

  • Serving: Per serving
  • Calories: 301
  • Carbohydrates: 48g
  • Fat: 9g
  • Protein: 9g
  • Dietary Fiber: 1g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 2g
  • Cholesterol: 113mg
  • Potassium: 169mg
  • Sodium: 250mg
  • Exchanges: 2 1/2 other carbohydrate, 1/2 reduced-fat milk, 1 fat
  • Carbohydrate Servings: 3

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