Chocolate Milk Tapioca Pudding
Ingredients
-
2 ¾
cups
low-fat chocolate milk
-
2
tablespoons
quick-cooking tapioca
-
1
teaspoon
quick-cooking tapioca
-
1
large
egg, beaten
-
⅓
cup
bittersweet or dark chocolate chips
-
1
teaspoon
vanilla
Instructions
- Combine the milk and tapioca in a medium saucepan and let sit for 5 minutes.
- Add the beaten egg to the saucepan.
- Cook on medium heat while stirring constantly for about 10 minutes until the mixture thickens and bubbles.
- Remove from heat and stir in the chocolate chips and vanilla.
- Cool for 10 minutes and stir.
- Serve warm or refrigerate covered with plastic wrap to serve chilled.
Nutrition Facts (estimated)
Servings
5
Calories
195
Total fat
8g
Total carbohydrates
27g
Total protein
7g
Sodium
98mg
Cholesterol
46mg
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