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Citrus Tapioca Pudding


Makes 8 servings


2 navel oranges
1/3 cup sugar
3 tablespoons tapioca
2-1/2 cups fat-free (skim) milk
1/4 cup cholesterol-free egg substitute
1/2 teaspoon almond extract
Ground cinnamon or nutmeg


  1. Grate peel of 1 orange into medium saucepan. Add sugar, tapioca, milk and egg substitute; let stand 5 minutes. Cook and stir over medium heat 5 minutes or until mixture comes to a boil. Remove from heat; stir in almond extract. Cool, uncovered, 20 minutes. Stir well; let cool to room temperature. Refrigerate, covered, at least 2 hours.
  2. Peel and dice oranges. Stir tapioca mixture; fold in oranges. Spoon evenly into 8 dessert dishes. Sprinkle each serving with cinnamon.

Nutritional Information

Serving Size: 1 dessert dish pudding (1/8 of total recipe)
Fiber 1 g
Carbohydrate 19 g
Cholesterol 1 mg
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 2 %
Calories 89
Protein 4 g
Sodium 50 mg

Dietary Exchange

Fruit 1
Milk 1/2

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