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Dash of Diamonds and Pinch of Pearls Sweepstakes

Maple-Walnut Tapioca Pudding

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  45 Minutes
  2 servings, about 2/3 cup each
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.

Make Ahead Tip: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.
RECIPE INGREDIENTS
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
Maple-Walnut Tapioca Pudding Recipe at Cooking.com
DIRECTIONS
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 1/4 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Retro Dessert: Pudding, Mousse and Gelatin
Nutrition Facts per Serving
Yield:   2 servings, about 2/3 cup each
Calories: 301
Fat. Total: 9g
Protein: 9g
Carbohydrates, Total: 48g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 113mg
Sodium: 250mg
% Cal. from Fat: 27%
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