December 14, 2009

Tapioca Pudding

Hello Viewers,

Tapioca is a starch derived from the root of the cassava plant. It may be ground into flour for baked goods or used as a thickener in jellies and pie fillings, though its most perfect use may be in this delicious pudding. Using nondairy ingredients is important since the consumption of dairy foods has been linked to cancers of the prostate, breast, and ovary.

Directions

Makes about 4 1/2-cup servings

1/4 cup instant tapioca
1/4 cup sugar (preferably turbinado)
1/4 teaspoon salt
2 cups soy- or other nondairy milk
1 teaspoon vanilla extract

Combine tapioca, sugar, salt, and nondairy milk in a saucepan and stir to mix. Let stand 5 minutes, then place over medium heat and bring to a full boil, stirring often. Remove from heat and let stand 15 minutes. The pudding will thicken as it cools. Stir in vanilla. Serve warm or chilled.

Spoon the leftover tapioca pudding into a dish. Allow the pudding to cool then cover and refrigerate for up to three days.

Nutrition Information

Per 1/2-cup serving:

150 Calories
2 g Fat
0.3 g Saturated Fat
12% Calories from Fat
0 mg Cholesterol

4.3 g Protein
28.9 g Carbohydrate
15.1 g Sugar
1.4 g Fiber

222 mg Sodium
163 mg Calcium
1.6 mg Iron
0.4 mg Vitamin C
1 mcg Beta-Carotene
1.7 mg Vitamin E

This recipe is from the NEW BOOK

The Cancer Survivor’s Guide: Foods that Help You Fight Back!

Please feel free to tailor Cancer Project recipes to suit your individual dietary needs. For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

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