Ingredients
2 cups 1% low-fat milk
3 tablespoons quick-cooking tapioca
3 tablespoons sugar
8 ounces lemon low fat yogurt
1/8 teaspoon nutmeg
1/4 cup lemon drop candy, crushed
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Clear-setting thickener — sauces, boba pearls, gluten-free baking
Concentrated lemon — cakes, frostings, glazes, curds
Large black tapioca pearls — bubble tea, boba drinks, desserts
Citrus-shaped keeper — store cut lemons and limes without drying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Clear-setting thickener — sauces, boba pearls, gluten-free baking
Concentrated lemon — cakes, frostings, glazes, curds
Large black tapioca pearls — bubble tea, boba drinks, desserts
Citrus-shaped keeper — store cut lemons and limes without drying
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In a medium saucepan, combine milk, tapioca and sugar; let stand 5 minutes. Cook over medium heat just until mixture boils, stirring frequently. Remove from heat. Cool for 20 minutes or until lukewarm. Stir in yogurt and nutmeg. Fill a large bowl with water and ice cubes. Place saucepan into the bowl to allow the pudding to cool slightly, but not totally thicken. When it has cooled, spoon the mixture into parfait glasses, half way. Then spoon 2 teaspoons of chrushed candies -- then top off with remaining pudding. Makes 4 (1/2 cup) servings. Refridgerate for at least 30 minutes. Just before serving, garnish each parfait with reserved crushed candies.