Recipe - Tangerine Tapioca

2 One half teaspoon Grated orange rind
2 One half cup 2% lowfat milk
1/3 cup Sugar
3 tablespoon Quickcooking tapioca,
uncooked
1 Egg, lightly beaten
One half cup Tangerine juice
6 Fresh orange segments,
(optional)

Combine orange rind and milk in a 2quart glass measure. Microwave at high
5 minutes or until milk is 180 degrees and tiny bubbles form around edge
(do not boil). Add sugar, tapioca, and egg to milk mixture; stir well.
Microwave at HIGH 5 minutes or until slightly thickened. Let stand 5
minutes; stir in juice.

Place plastic wrap on surface, and chill. Yield: 4 servings (serving size:
Three fourths cup).

Per serving: 261 Calories; 4g Fat (14% calories from fat); 8g Protein; 51g
Carbohydrate; 57mg Cholesterol; 90mg Sodium

Serving Ideas : Garnish pudding with orange segments, if desired.

NOTES : You can use freshsqueezed tangerine juice or juice from frozen
concentrate.

Recipe by: Cooking Light, October 1994, page 96

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.