MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swiss Miss Fat Free Tapioca Pudding
Categories: Copycat, Pudding
Yield: 1 Batch

2 tb Corn starch
2 1/2 c Fat-free milk
1/2 c Sweetened condensed skim
- milk
1 ds Salt
2 1/2 tb Instant tapioca
1/2 ts Vanilla extract

When the first instant hot cocoa mix was developed in the fifties, it
was available only to the airlines in individual portions for
passengers and was called Brown Swiss. This mix was so popular that
the company packaged it for sale in the grocery stores and changed
the name to Swiss Miss. In the seventies, the first Swiss Miss
Puddings were introduced and quickly became the leader of dairy case
puddings. When the fat-free versions of the puddings were introduced
some 23 years later, they, too, would become a popular favorite.

No sugar needs to be added to this recipe that recreates one of the
best-tasting brands of fat-free pudding on the market. The condensed
milk is enough to sweeten the pudding; plus it provides a creamy
consistency, which, along with the cornstarch, helps replace fat
found in the full-fat version of this tasty tapioca treat. It's a
simple recipe to make and you won't even "miss" the fat.

Combine the corn starch with the fat-free milk in a medium saucepan
and whisk thoroughly to dissolve the corn starch.

Add the condensed milk, salt, and tapioca to the pan. Stir until
smooth and then set the pan aside for 5 minutes.

After 5 minutes, bring the mixture to a boil over medium/low heat,
stirring constantly until it thickens, then cover and remove from the
heat. Let the pudding sit, covered, for 20 minutes.

Stir in the vanilla, then transfer the pudding to serving cups. Cover
the cups with plastic wrap and let them chill for at least 2 to 3
hours before serving.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Swiss#040Miss#253#040Fat-Free#040Tapioca#040Pudding.txt>

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