Fluffy Tapioca Cream

 

15 Reviews

25 Min(s)

20 Min(s) Prep

5 Min(s) Cook

Healthy Living

Discover Fluffy Tapioca Cream, infused with egg yolk and flavored with vanilla. Serve Fluffy Tapioca Cream either warm or cold for a luscious dessert.

What You Need

 

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6 Servings

 

3 Tbsp. MINUTE Tapioca

 

 

2 cups milk

 

1 egg, separated

 

 

6 Tbsp. sugar, divided

 

1 tsp. vanilla

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Let's Make It

1

Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.

2

Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.

3

Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.

Kitchen Tips

Tip 1

Use Your Microwave

Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in 1-1/2-qt. microwaveable bowl. Let stand 5 min. Beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form. Microwave on HIGH 7 to 8 min. or until mixture comes to full bowl, stirring every 2 min. Quickly stir egg white mixture into hot tapioca until well blended. Stir in vanilla. Cool 20 min. Stir before serving.

 

Tip 2

Variation

Substitute 2 Tbsp. cholesterol-free egg product for the egg yolk and granular no-calorie sweetener for the sugar, stirring the sweetener into the cooled pudding. (Do not substitute cholesterol-free egg product for the egg white since it can't be beaten to form soft peaks as directed in recipe.)

Tip 3

How to Double

Prepare using 1/3 cup MINUTE Tapioca, 1 or 2 eggs, and doubling all other ingredients. Makes 12 servings.

 

Tip 4

To Halve

Prepare recipe using 1 egg, and half each of the remaining ingredients. Makes 3 servings.

Tip 5

Note

For creamier pudding, press plastic wrap directly onto surface of pudding while cooling. Stir before serving.

Nutrition

Calories

120

Calories From Fat

0

% Daily Value*

Total Fat 2.5g

3%

Saturated Fat 1.5g

8%

Trans Fat 0g

Cholesterol 40mg

13%

Sodium 50mg

2%

Total Carbohydrates 22g

8%

Dietary Fibers 0g

Sugars 17g

34%

Protein 4g

8%

Vitamin A

6%

Vitamin C

0%

Calcium

8%

Iron

0%

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

6 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness 

PHILADELPHIA Smoked Salmon and Cream Cheese Dip

 

16 Reviews

10 Min(s)

10 Min(s) Prep

Try our no-bake PHILADELPHIA Smoked Salmon and Cream Cheese Dip for a quick appetizer! Two easy steps and this smoked salmon and cream cheese dip is ready.

What You Need

 

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16 Servings

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

 

1 pkg. (4 oz.) smoked salmon, chopped

 

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

 

 

1/4 cup chopped red onion s

 

1 Tbsp. dill weed

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Let's Make It

1

Spread cream cheese onto bottom of pie plate.

2

Top with remaining ingredients.

Kitchen Tips

Tip 1

Serving Suggestion

This great-tasting dip is sure to be a welcome addition to any brunch buffet.

 

Tip 2

Serving Suggestion

Serve with fresh veggie dippers, such as cucumber slices or bell pepper strips, or with your favorite crackers.

Tip 3

Variation

Prepare using PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Nutrition

Calories

70

Calories From Fat

0

% Daily Value*

Total Fat 6g

8%

Saturated Fat 3.5g

18%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 105mg

5%

Total Carbohydrates 1g

Dietary Fibers 0g

Sugars 1g

2%

Protein 2g

4%

Vitamin A

4%

Vitamin C

0%

Calcium

2%

Iron

0%

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

16 servings, 2 Tbsp. each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness 

Eggnog Latte

• 1 cup whole milk
•  
• 1 tablespoon sugar
•  
• 1/4 cup brewed espresso
• 2 teaspoons
•  
• 1 teaspoon
• Mix milk and sugar in microwavable coffee mug. Microwave on HIGH 2 minutes or until heated through (do not boil).
• • Stir in coffee and extracts. Top with whipped cream and sprinkle with McCormick® Ground Nutmeg, if desired.

Easy No Cook Eggnog

Ingredients

8 (1/2 cup)
Servings

• 1 1/2 cups half-and-half
• 1 cup egg substitute
• 1 cup vanilla ice cream
• 2 tablespoons sugar
• 1 tablespoon 
• 1/2 teaspoon 
• 1/4 teaspoon 
• Place all ingredients in blender container; cover. Blend 1 minute or until well mixed
• • Serve immediately or refrigerate until ready to serve.

Fresh Corn & Avocado Salsa

 

2 large avocado s, chopped

 

1-1/2 cups cooked fresh corn kernel s

 

1 red pepper, chopped

 

1/2 cup finely chopped red onion s

 

1/4 cup chopped fresh cilantro

 

1/2 tsp. hot pepper sauce

 

1/4 cup KRAFT Zesty Italian Dressing

 

1 pkg. (14 oz.) tortilla chips

1

Combine all ingredients except chips.

2

Serve with chips.

OREO-Raspberry Cookie Balls

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

36 OREO Cookies, finely crushed

 

1/4 cup raspberry jam

 

1/4 cup chopped dried cranberries

 

1 oz. BAKER'S White Chocolate, melted

 

2 drops red food coloring

 

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Mix first 4 ingredients until blended.

2

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

3

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.