Fat-Free Tapioca Pudding

Fat-Free Tapioca Pudding

No sugar needs to be added to this recipe that recreates one of the best-tasting fat-free pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It’s a simple recipe to make and you won’t even “miss” the fat.

2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract

1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap and let them chill for at least
2 to 3 hours before serving.