|Recipe : Entry # 7805|
|Jenny's Tapioca Pudding|
|June: Picnic meals/dishes|
|Joe Wheeler EMC|
|2 egg whites (reserve yolks for later use)
12 Tbsp. sugar (divided)
6 Tbsp. Minute tapioca
4 cups whole milk
2 reserved egg yolks
2 tsp. vanilla extract
4 cups sliced strawberries
1/4 cup sugar
|In a small mixing bowl, beat egg whites until stiff. Gradually add 6 Tbsp. sugar. Set aside.
In a saucepan, combine remaining 6 Tbsp. sugar, tapioca, milk, and egg yolks. Let stand 5 minutes before cooking. Cook on medium heat until boiling, stirring often. Remove from heat and gently fold in prepared egg whites. Gently stir in vanilla extract.
Transfer pudding to a large bowl and refrigerate, covered, for 4-5 hours or until completely chilled.
Toss strawberries and sugar together and let stand until sugar is dissolved. Top chilled pudding with strawberry topping and enjoy a refreshing summer dessert!
|Tell us about your recipe|
|I was given this recipe by my friend Jenny. It is so delicious and refreshing. I think you will love it too.|