Tapioca Pudding

3  tablespoons		Minute Tapioca
2-3/4  cups		1% Lactaid Milk
1/3  cup		Splenda Granulated
1  teaspoon		Vanilla Extract
1		Large Egg - Raw

Tip: Click on the ingredient links to learn the nutritional information for all the Tapioca Pudding ingredients. The serving size for any ingredient in Tapioca Pudding may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.) Beat egg
2.) Mix in Milk, Splenda & Tapioca and put into edium saucepan
3.) Let stand for 5 minutes
4) Cook over medium heat, stirring constantly until at a full - boil
5.) Stir in vanilla extract, transfer to a serving dish and place plastic wrap directly onto pudding.
6.) Refrigerate to cool at least 20 minutes. Serve slightly warm or completely chilled - as desired. Cover any leftovers and store in refrigerator for up to one week.