Tapioca Pudding

 

4 Tablesp Vanilla protein powder

3 Tablesp Tapioca

2 3/4 cups soy milk (Pacific Ultra Soy Original - USA or Vitasoy Soy Milky Lite - AUS)

2 egg, well beaten

1 teasp vanilla

4 cups Raspberries - fresh or frozen

16 Almonds or Brazil Nuts, crushed

 

DIRECTIONS:

  1. Mix stevia, tapioca milk, and egg in saucepan.

  2. Let stand for 5 mins.

  3. Then, stirring constantly, cook on medium heat until mixture comes to a FULL boil. (pudding thickens as it cools)

  4. Remove from heat, stir in vanilla.

  5. Cool 20 mins, stir.

  6. Spoon 1 cup raspberries into bottom of each dish or large glass and top with equal amount of pudding between serves.

  7. Crush nuts and sprinkle 1/4 over each serve.

  8. Serve warm or chilled.

  9. Store leftover pudding in fridge. 

 

MAKES 4 servings. Each serving = 2P 2C 2F 

Vicki Witt

Clinical Nutritionist, Holistic Coach, Certified LEAP allergy therapist, Reiki Master

BS (Nutr & Food Sci) PG Dip Clin Nutr RNutr

Proud to service all USA and AUS states.

Copyright © 2018 All rights reserved Vicki Witt Nutrition| Website Created by Goober.com.au

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