Rum-Raisin Tapioca Pudding

recipe
Make these individual puddings ahead and chill at least two hours or overnight—a longer chill time enhances the rum-raisin flavor. If you prefer not to use rum, substitute 1/2 teaspoon rum extract mixed with 2 tablespoons water.

Yield:

7 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 20 Minutes
Other: 2 Hours, 5 Minutes

Nutritional Information

Calories 140
Caloriesfromfat 12 %
Fat 1.9 g
Satfat 0.9 g
Protein 4.4 g
Carbohydrate 24.1 g
Fiber 0.3 g
Cholesterol 35 mg
Iron 0.5 mg
Sodium 83 mg
Calcium 138 mg

Ingredients

1/3 cup raisins
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3 tablespoons uncooked quick-cooking tapioca
2 1/2 cups 1% low-fat milk
1/2 cup fat-free half-and-half
1 large egg, lightly beaten
1/4 cup packed light brown sugar
1 (3-inch) cinnamon stick

Preparation

1. Combine first 3 ingredients in a small bowl; set aside.

2. Combine tapioca and next 5 ingredients in a saucepan, and let stand 5 minutes.

3. Place pan over medium heat; bring mixture to a boil, stirring constantly (about 20 minutes). Remove from heat; add raisin mixture. Discard cinnamon stick.

4. Divide pudding evenly among 7 (6-ounce) custard cups. Cover surface of pudding with plastic wrap. Chill at least 2 hours.

Note:

Oxmoor House Healthy Eating Collection

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note