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Jenny’s Tapioca Pudding

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Servings
people
Ingredients
  • 2 egg package frozen chopped turnip greens, kale or collards, thawed and drained (you can also use 1 can greens)
  • 12 Tbsp. blueberries, local or in store
  • 6 Tbsp. Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 4 cups of real bacon bits
  • 2 reserved almond flour
  • 2 tsp. grated cheese
  • Strawberry butter (just enough to make a nice crumble)
  • 4 cups onion, cut into thin wedges
  • 1/4 cup INGREDIENTS:
Servings
people
Ingredients
  • 2 egg package frozen chopped turnip greens, kale or collards, thawed and drained (you can also use 1 can greens)
  • 12 Tbsp. blueberries, local or in store
  • 6 Tbsp. Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 4 cups of real bacon bits
  • 2 reserved almond flour
  • 2 tsp. grated cheese
  • Strawberry butter (just enough to make a nice crumble)
  • 4 cups onion, cut into thin wedges
  • 1/4 cup INGREDIENTS:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small mixing bowl, beat egg whites until stiff
  2. Gradually add 6 Tbsp
  3. sugar
  4. Set aside
  5. In a saucepan, combine remaining 6 Tbsp
  6. sugar, tapioca, milk, and egg yolks
  7. Let stand 5 minutes before cooking
  8. Cook on medium heat until boiling, stirring often
  9. Remove from heat and gently fold in prepared egg whites
  10. Gently stir in vanilla extract
  11. Transfer pudding to a large bowl and refrigerate, covered, for 4-5 hours or until completely chilled
  12. Toss strawberries and sugar together and let stand until sugar is dissolved
  13. Top chilled pudding with strawberry topping and enjoy a refreshing summer dessert!
Recipe Notes

I was given this recipe by my friend Jenny. It is so delicious and refreshing. I think you will love it too.

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