Tapioca Pudding - low carb style

Print This Page
  • 1 egg
  • 1 C heavy/whip cream
  • 1 ¾ C Half & half
  • 3 T Splendaâ
  • 3 T minute tapioca
  • 1 t vanilla


Put the eggs in a 2-quart microwave bowl and beat well. Then add the heavy cream and blend well. Slowly add Splendaâ while stirring the eggs and cream mixture - mix well. A whisk works the best for stirring. Add the half & half and mix well. Add the tapioca slowly as you stir.

Mix this well and let stand for 5 minutes.

Microwave (MW) for 3 minutes on High - - - then stir well scraping the bottom of the bowl

MW for 3 more minutes on High - - - stir well again scraping the bottom of bowl

MW for 2 minutes more on High - - - the mixture should be hot enough to boil.

[This will depends on the power of your MW oven]

Continue heating until it boils for 1 minute. This may take 8 - 12 minutes.

Remove from MW oven - stir in the vanilla. Cover with plastic wrap.

Cool about 20 minutes - serve warm or cold. It will thicken as it cools.