Tapioca

One of my favorite desserts is tapioca. Can you put stuff in a bowl and heat it up? Then you can make tapioca. The key, once again is standing by the stove and stirring the ingredients until they have thickened to just the right consistency.

I stumbled upon this great idea for tapioca from Epicurious magazine--a fantastic dessert for any college kid with a sweet tooth. The original recipe calls for blenderizing fruit (an extra step) and using heavy cream (high on fat), but if you are watching money and weight, try my alternative version.  Just as tasty.  I have listed both options below. 

Follow up any meal with this and you'll be golden.  Approx cost: $ 4 / 4 Servings.   

Equipment:

3 quart sauce pan

Whisk or wooden spoon

Small juice glasses or plastic cups

Ingredients:

Smucker's Low Sugar Strawberry Preserves

2 cups water

1/3 cup Minute tapioca

1 cup heavy cream (or use half-and-half)

1/4 cup sugar

1/8 tsp of salt

2 tsp vanilla

Instructions:

1. Wash your hands.

2. Fill your glasses or cups with preserves, approx 3/4" high.

3. Prepare the tapioca (I doubled the recipe)  

4. Try either version.

Version A / Rich and Decadent

--Bring water to a boil.

--Whisk in tapioca and simmer uncovered until tapioca becomes mostly opaque. 

--Stir occasionally for 10-12 minutes

--Whisk in cream, sugar, salt and vanilla.

--Simmer uncovered while stirring continously for another 3 minute.  Remove from heat.

--Allow the mixture to cool down some, stirring frequently. (Use an ice bath to cool things quicker if you are so inclined)

--Spoon the warm mixture into the prepared cups with preserves.

--Place in the fridge

Version B / Less Fat and Cheaper

--Follow Steps 1 thru 4 above.

--Follow box instructions for tapioca preparation using 2% or whole milk instead.

2 3/4 cups milk

1/3 cup sugar

3 Tbsp MINUTE tapioca

1 egg, well beaten

1 tsp vanilla

--Combine egg, tapioca, milk, sugar in saucepan and let sit for 5 minutes.

--Cook on medium-high, stirring constantly, until the mixture come to a full boil and pudding thickens.
--Add vanilla

--Remove from heat and wait until the mixture is slightly cooler before filling cups.