Tapioca Pudding with Dried Cherries

12
12
12
Smartpoints value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
After the egg substitute is whisked in, use a heatproof rubber spatula for the stirring.

Ingredients

fat-free half-and-half

2½ cup(s)

lemon zest

tsp, 3 (3-inch-long) strips, removed with a vegetable peeler

ground allspice

tsp

dried cherries

½ cup(s), dried cranberries, or golden raisins

sugar

cup(s)

uncooked tapioca

3 Tbsp, quick cooking variety

regular liquid egg substitute

cup(s)

vanilla extract

½ tsp

Instructions

  1. Combine 2 cups of the half-and-half, the lemon zest, and allspice in a heavy large saucepan; bring to a boil. Remove the saucepan from the heat; let stand, covered, about 10 minutes. With a slotted spoon, remove the zest; discard. Stir in the cherries, sugar, and tapioca; let stand, covered, about 5 minutes.
  2. Whisk together the egg substitute and the remaining 1⁄2 cup of half-and-half in a small bowl; whisk into the cherry mixture. Cook over medium-low heat, stirring frequently, until thickened and bubbly, about 7 minutes. Stir in the vanilla.
  3. Divide the pudding evenly among 4 dessert bowls. Serve warm, or let come to room temperature and refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day. Yields 3/4 cup per serving.

Notes

Rubber spatula it’s the best tool for scraping down the side of the pan and keeping the pudding from sticking in the curve between the side and the bottom of the saucepan.

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