2 3\/4 cups skim milk
\n3 tablespoons quick-cooking tapioca
\n1\/4 cup sugar
\n1\/4 cup Splenda
\n2 egg whites, beaten
\n1\/2 teaspoon grated lemon zest
\n1 teaspoons vanilla extract<\/p>\n
In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, and lemon zest: let stand 5 minutes. Cook over medium heat, whisking until the mixture comes to a full boil; remove from heat and stir in vanilla extract. Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools). Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.<\/p>\n
Yield: 6 servings
\nCalories: 83
\nFat: 0g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 3\/4 cups skim milk 3 tablespoons quick-cooking tapioca 1\/4 cup sugar 1\/4 cup Splenda 2 egg whites, beaten 1\/2 teaspoon grated lemon zest 1 teaspoons vanilla extract In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, and lemon zest: let stand 5 minutes. Cook over medium heat, whisking until the mixture comes to a full boil; remove from heat and stir in vanilla extract. Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings…<\/p>\n