Crock Pot Tapioca Pudding

Tapioca pudding In the Crock pot

2 qts. Milk (skim)

1 c. sugar (or splenda measure)

1 c. small pearl tapioca (not the minute box kind)

Mix in crockpot and turn on high .. cook for 3 hrs (stir once about ½ way thru cooking)

Beat 4 eggs and add 2 t. vanilla (I use pure vanilla)

Take a small amount of tapioca from crockpot and stir into the beaten eggs (so they won’t curdle when added to hot mixture) and mix well. (I use a wire whisk). Cover and cook on high for another 20 mins. I take the lid off the crockpot, and take the liner out, setting it on hot pads to let cool. Then chill in fridge.

This is really good .. here is the nutritional information as I typed it in to food Journal, Nutrition Facts at The Daily Plate. It makes a 3.5 qt crock pot full so you will have to determine how many calories per serving. You may cut it down if you like and not make as much.

Cals 621, Fat 18g, Cholestral 870mg, Sodium 495mg, Carbs 71g, Sugars 33g,Fiber 0g, Protein 41g.