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Maple-Walnut Tapioca Pudding

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Maple-Walnut Tapioca Pudding
Total Preparation Time: 15 to 30 minutes Number of Servings: 4
Actual Cooking Time:15 to 30 minutes Source: EatingWell
Food Groups: Grains, Meat & Beans, Milk & Milk Products
Main Ingredient: Rice, Pasta & Bread
Meal Type: Breakfast & Brunch
Nutrition Content: Good Source of Calcium
Special Features: Kids Can Help Make It , Kids Love It, Make Ahead , Quick to Prepare (under 30 minutes)
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Photo by Ken Burris. Turn comforting tapioca pudding into a special dessert by spiking it with pure maple syrup and finishing it with a simple spiced maple-nut topping.

Ingredients:

2 cups low-fat Milk
2 large Eggs, well beaten
2 tablespoons plus 2 teaspoons quick-cooking Tapioca
1/4 teaspoon Salt
1/2 cup plus 2 tablespoons pure Maple Syrup, divided
1 teaspoon Vanilla extract
4 tablespoons chopped Walnuts
Pinch of ground Cinnamon
Pinch of ground Nutmeg

Preparation:

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 1/2 cup syrup and vanilla.

Divide the pudding between 4 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 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.


Nutrient Information
Calories: 299
Total Fat: 9 g
Saturated Fat: 2 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 250 mg
Carbohydrates: 48 g
Protein: 9 g
Fiber: 1 g
Vitamin A:
Vitamin C:
Calcium: 200 mg
Iron:

Cook's Notes:

To Make Ahead: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.