Ingredients
3-1/2 tablespoons instant granulated tapioca
1 cup water
1/4 cup sugar substitute (such as Splenda®*)
1/4 cup egg substitute
1/2 cup skim milk
1 cup (one 8-oz bottle) Glucerna® Homemade Vanilla Shake
2 teaspoons pure vanilla extract
1 cup nondairy sugar-free whipped topping
Canned peaches in light syrup, optionalDirections
- In a nonreactive saucepan, combine the tapioca, water, sugar substitute, egg substitute, and milk. Allow the mixture to rest for 5 minutes.
- Cook the mixture over medium heat, stirring the entire time. Bring the mixture to a boil. Remove the pan from the heat.
- Add the Glucerna and return to the heat. Continue to mix until the mixture is very hot. Do not return to a boil. Remove from the heat.
- Add the vanilla. Pour the pudding into a tempered glass bowl. Place a piece of plastic wrap directly on the top of the pudding. Place in the refrigerator until it has cooled completely.
- Fold the whipped topping into the pudding.
- Serve with 1/2 cup canned sliced peaches in light syrup.
*Recipe was tested using Splenda®†
†Splenda is not a registered trademark of Abbott Laboratories|
| Serving Size 1/2 Cup | Amount Per Serving | %DV* |
| | Total Fat 2g | 3% |
| | Saturated Fat 1g | 6% |
| Calories 80 | Cholesterol 0mg | 0% |
| Calories from Fat 20 | Sodium 50mg | 2% |
| | Total Carbohydrate 14g | 5% |
| | Dietary Fiber 1g | 3% |
| | Sugars 3g | |
| | Protein 3g | |
| Vitamin A 4% Vitamin C 15% Calcium 6% Iron 4% |
© 2008 Abbott Laboratories