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