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Nutrition Facts
Serving Size 1 (257g) Recipe makes 6 servings
Calories 260
Calories from Fat 82		(31%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 372mg		15%
Potassium 315mg		9%
Total Carbohydrate 36.0g		11%
	Dietary Fiber 0.1g	0%
	Sugars 26.9g
Protein 9.4g		18%
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Tapioca Cream Cheese Pudding

Recipe #394258 | 45 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Oct 12, 2009

I whipped this recipe together the other day when I finally got tired of buying ready-made tapioca pudding! Maybe one day I'll actually try it from scratch (if only I can find a really good outlet for scratch)! Pudding servings are usually set at 1/2 cup, but mine are considerably larger than that! This pudding is thick enough that I have even used it as a nice filling for a 3-layer cake!

SERVES 6 (change servings and units)

Ingredients

4 cups nonfat milk
2 (3 ounce) packages tapioca pudding (cook & serve, fat-free)
1 (8 ounce) package neufchatel cheese, room temperature (or other low-fat cream cheese)
1 cup chocolate chips (optional)

Directions

1
In a large sauce pan stir together the milk & pudding mix, then cook over a medium to medium-high heat, stirring constantly, for about 25 minutes, or until the mixture comes to a full boil.
2
Remove from heat & let cool 5 minutes, then stir well.
3
Let cool another 5 minutes & again stir well.
4
Let cool another 5 minutes & stir in the cheese.
5
Pour into a bowl, cover the surface of the pudding with plastic wrap & let set for about an hour.
6
If the chocolate chips are to be included, quickly stir them in, then again cover the pudding with plastic wrap & let it cool completely ~ OR enjoy it slightly warm!