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    You are in: Home / Low-cholesterol / Fruity Tapioca Recipe
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    Fruity Tapioca

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 21, 2002

      The only tapioca we can buy here is the big pearl size kind, After talking to Lennie I found out she meant the quick cooking kind. The rhubarb and pineapple however were delicious. One day when I can get back 'home' Im filling my case with the things we cant get here! and will make this again, I love tapioca.

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    • on May 15, 2002

      i think that sliced peaches would be very beneficial to an already cooked dish of tapioca [my wife;s favourite] and top it with a nice cream sauce,the rubarb is so very tart it might kill the dessert,banyway it is omly a suggestion thank you

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    • on January 02, 2003

      I cut the recipe in half and used Splenda sugar substitute(I used only 1/2 cup for the half recipe) - it worked very well. The instructions are clear and the end result is an excellent flavored sauce that I served over Vanilla Icecream. I used frozen rhubarb I agree with the review that peaches may be good in this recipe but that is neither here nor there and should not affect the star rating - this recipe called for Rhubarb & Pineapple. Thanks Lennie for another way to use up rhubarb

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    • on May 12, 2012

      Very easy to prepare. The actual time on the stovetop was about ten minutes. I should have used less sugar, but it's hard to tell with rhubarb if it's sweet or not! Overall, everyone enjoyed this pudding, and I will make it again.

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    Nutritional Facts for Fruity Tapioca

    Serving Size: 1 (250 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.4
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 241.5 mg
    Total Carbohydrate 67.0 g
    Dietary Fiber 1.2 g
    Sugars 62.1 g
    Protein 0.6 g

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