Tropical Tapioca
1/2 large papaya
3 cups water
1/4 cup tapioca
1 cup light coconut milk
1/4 cup Splenda or other noncaloric sweetener
1/2 tsp nutmeg
12 tbsp fat free whipped topping
1. Peel and dice papaya. In a food processor or blender, puree papaya with 1/2 cup water.
2. Pour papaya puree into a saucepan along with 2 1/2 cups water. Bring to a boil. Add tapioca and cover; leave on medium heat for ten minutes.
3. Add coconut milk, Splenda, and nutmeg. Simmer, covered for five minutes.
4. Turn off heat and leave uncovered for ten minutes.
5. Before serving, top each bowl of tapioca with two tbsp of fat free whipped topping.
6. Yields 6, 2 point servings
1/2 large papaya
3 cups water
1/4 cup tapioca
1 cup light coconut milk
1/4 cup Splenda or other noncaloric sweetener
1/2 tsp nutmeg
12 tbsp fat free whipped topping
1. Peel and dice papaya. In a food processor or blender, puree papaya with 1/2 cup water.
2. Pour papaya puree into a saucepan along with 2 1/2 cups water. Bring to a boil. Add tapioca and cover; leave on medium heat for ten minutes.
3. Add coconut milk, Splenda, and nutmeg. Simmer, covered for five minutes.
4. Turn off heat and leave uncovered for ten minutes.
5. Before serving, top each bowl of tapioca with two tbsp of fat free whipped topping.
6. Yields 6, 2 point servings
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