Minute Tapioca, 8 oz

Minute Tapioca, 8 oz

Kraft Minute Tapioca is an easy to make, quick cooking tapioca dessert. Perfect for any occasion that requires a fast and delicious dessert, this tapioca pudding powder delivers the classic sweet flavor and creamy texture you know and love. Minute Tapioca is a wonderful alternative to other desserts, and it's a great choice for kids and adults. Enjoy tapioca pudding on its own, or try using it as a deliciously rich and creamy tapioca pie filling. This box of tapioca pudding mix comes sealed until you're ready to enjoy, and one 8 ounce box makes 38 servings so you can prepare enough for the whole family.

• One 8 oz box of Kraft Minute Tapioca
• Kraft Minute Tapioca is an easy to make, quick cooking tapioca dessert
• Fat free tapioca mix contains no sodium per serving
• Package is sealed until you're ready to enjoy
• Tapioca pudding makes a deliciously rich and creamy pie filling
• Try the easy fruit pie recipe on the box
• A great choice for kids and adults

Recipe

Enjoy these favorite tapioca recipes...

Fluffy tapioca cream
1 egg, separated
6 tbsp. sugar, divided
3 tbsp. minute tapioca
2 cups milk
1 tsp. vanilla
Beat egg white in medium bowl with mixer on high speed until foamy. Gradually beat in 3 tbsp. Sugar until soft peaks form.
Mix tapioca, milk, egg yolk and remaining sugar in medium saucepan. Let stand 5 min.
Bring to full boil (a boil that doesn't stop bubbling when stirred) on medium heat, stirring constantly. Remove from heat. Add egg white mixture; stir until blended. Stir in vanilla.
Cool 20 min.; stir. Serve warm or chilled. Keep refrigerated. Makes 6 serving

Favorite fruit pies
Apple (sliced): Fruit (cups): 6; Minute tapioca: 2 tbsp.; Sugar (cups): 3/4; Flavor additions: 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg
Blueberry: Fruit (cups): 4; Minute tapioca: 1/4 cup; Sugar (cups): 1; Flavor additions: 1 tbsp. lemon juice, 1/8 tsp. cinnamon
Strawberry-rhubarb: Fruit (cups): 2 c. sliced strawberries, 2 c. sliced rhubarb; Minute tapioca: 1/4 cup; Sugar (cups) 1-1/4; flavor additions: 1 tsp. orange zest (optional)

Directions: using chart above, mix fruit, tapioca, sugar and flavor additions in bowl. Let stand 15 minutes. Line 9-inch pie plate with pie crust. Fill with fruit mixture. Dot with 1 tbsp. Butter. Cover with top crust; seal and flute edge. Cut several slits in crust. Bake in preheated 400°f oven 45 to 50 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings

Tapioca pudding
1 egg
2-3/4 cups milk
1/3 cup sugar
3 tbsp. Minute tapioca
1 tsp. vanilla
Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca. Let stand 5 min.
Bring to full boil (a boil that doesn't stop bubbling when stirred) on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
Cool 20 min.; stir. Serve warm or chilled. Keep refrigerated. Makes 6 servings, 1/2 cup each

Note: for creamier pudding, press plastic wrap directly onto surface of pudding as it cools. For best results, use 2% or whole milk, but fat-free, 1% or lactose-free milk can also be used.

Microwave preparation:
Combine all ingredients except vanilla in large microwaveable bowl. Let stand 5 min. Microwave on high 10 to 12 min. Or until mixture comes to full boil, stirring every 3 min. Stir in vanilla.

Chocolate tapioca pudding:
Prepare as directed, increasing milk to 3 cups and sugar to 1/2 cup, and adding 3 oz. Baker's semi-sweet chocolate to saucepan after 5 min. Stand time.

Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Vegan

Serving size: 6 gram

Ingredients: Precooked Tapioca, Soy Lecithin

Contains: Soy

Calories: 20 calorie
Total fat: 0 gram (0%)
Sodium: 0 milligram (0%)
Total carbohydrate: 5 gram (2%)
Protein: 0 gram