WW-Friendly Baked Tapioca Pudding Recipe
This baked tapioca pudding is the perfect blend of smooth, creamy texture and a hint of sweetness. The lightness of almond milk and sugar substitute keeps it guilt-free, while the subtle vanilla and nutmeg bring warmth and comfort to every bite.
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2. WW-Friendly Baked Tapioca Pudding Directions
- Preheat your oven to 350°F.
- In a medium saucepan, combine the tapioca and almond milk. Let it sit for about 5 minutes to soften.
- Place the saucepan over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, until the tapioca becomes transparent.
- In a separate bowl, beat the eggs and sugar substitute together until well combined.
- Slowly add a small amount of the hot tapioca m< ixture into the egg mixture, stirring constantly to temper the eggs and avoid curdling.
- Gradually pour the tempered egg mixture back into the saucepan with the rest of the tapioca, stirring continuously.
- Remove from heat, stir in vanilla extract and salt.
- Pour the mixture into a lightly greased 1.5-quart baking dish. Sprinkle with ground nutmeg if desired.
- Bake for 20-25 minutes, or until the pudding is set and the top is golden.
- Allow to cool slightly before serving.
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