Premium
164 kcal
45 min.
Recipe for Tapioca pudding with raspberries and walnuts
0 reviews
To unlock this and thousands of other recipes from our dietitians, unlockFitatu Premium
Unlock Fitatu PremiumNaN g
164 kcal
1 kcal
163.7
3.8g
6.3g
23.3g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Raspberries, frozen1.25× cup (312.5 g)
- Semi-skimmed milk20× tablespoon (200 ml)
- Tapioca pearls5× tablespoon (75 g)
- Erythritol4× tablespoon (40 g)
- Water3× tablespoon (30 ml)
- Walnuts1× handful (30 g)
- Cardamom, ground1× pinch (2 g)
Add recipe ingredients to "Breakfast" (Today)
How to make Tapioca pudding with raspberries and walnuts
1. In a pot, bring the milk to a boil, add the tapioca, then add 3/4 of the erythritol. Stirring occasionally, cook uncovered for about 20 minutes until the tapioca becomes completely translucent.
2. At the end of cooking, add cardamom and mix.
3. Transfer the pudding to a glass. Leave it to set.
4. Cook the raspberries with the remaining erythritol and water, stirring constantly to prevent the fruits from burning. After about 5 minutes, mash them with a fork.
5. Pour the warm raspberries over the pudding and garnish with walnuts.
6. This pudding can be eaten immediately or left for later, storing in the fridge.
User rating
0.0
(0)My rating
Fitatu does not verify the authenticity of reviews.
Author of the recipe
Fitatu