Swiss Miss Fat Free Tapioca Pudding Copycat by Todd Wilbur
Recreate the comforting sweetness of Swiss Miss with this copycat Fat-Free Tapioca Pudding recipe by Todd Wilbur, a light and creamy dessert perfect for guilt-free indulgence. Using simple ingredients like fat-free milk, small pearl tapioca, and granulated sugar, this recipe masterfully balances a velvety texture with fewer calories. The secret lies in soaking the tapioca for even cooking and tempering frothy egg whites for that signature luscious consistency. Enhanced with a hint of vanilla, this pudding is a delightful treat, ideal for meal prep or satisfying a quick craving. Serve it chilled for a refreshing, nostalgic dessert that’s as wholesome as it is delicious. Perfect for fans of classic tapioca pudding seeking a homemade, fat-free alternative!
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Ingredients
- 3 cups Fat-free milk
- 3 tablespoons Small pearl tapioca
- 1/3 cup Granulated sugar
- 1/8 teaspoon Salt
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 2 large Egg whites
Directions
Step 1
In a medium-sized saucepan, combine the fat-free milk, small pearl tapioca, granulated sugar, and salt. Stir well to dissolve the sugar and distribute the tapioca evenly.
Step 2
Cover the saucepan and let the mixture soak for at least 30 minutes to hydrate the tapioca pearls. This step ensures the pearls cook evenly and achieve the ideal texture.
Step 3
After soaking, place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring frequently. Stirring prevents the tapioca from sticking to the bottom of the pan.
Step 4
In a small bowl, whisk the cornstarch with 2 tablespoons of cold milk (taken from the 3 cups of milk in the recipe) to create a smooth slurry. Add this slurry to the saucepan and stir well to thicken the pudding gradually.
Step 5
Separate the egg whites into a medium mixing bowl. Lightly whisk them until frothy, and slowly temper them by adding a few spoonfuls of the hot pudding mixture, one spoonful at a time. Stir constantly to prevent the egg whites from curdling.
Step 6
Once tempered, pour the egg white mixture back into the saucepan with the rest of the pudding. Stir continuously to incorporate and further thicken the pudding.
Step 7
After 2–3 minutes of stirring, the pudding should reach a creamy, thick consistency. Remove the saucepan from the heat and stir in the vanilla extract for flavor.
Step 8
Transfer the pudding into individual serving bowls or a large container. Allow it to cool slightly before covering with plastic wrap. Place the plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Step 9
Chill the pudding in the refrigerator for at least 2 hours before serving. Serve cold and enjoy your homemade fat-free tapioca pudding!
Nutrition Facts
| Serving size | (922.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 740.7 |
| Total Fat 0.6g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 22.0mg | 0% |
| Sodium 706.2mg | 0% |
| Total Carbohydrate 152.0g | 0% |
| Dietary Fiber 0.5g | 0% |
| Total Sugars 106.1g | |
| Protein 32.3g | 0% |
| Vitamin D 322.1IU | 0% |
| Calcium 980.6mg | 0% |
| Iron 0.8mg | 0% |
| Potassium 1344.2mg | 0% |
Source of Calories