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2 3/4 cups low-fat milk
3 tablespoons quick-cooking tapioca
1/4 cup egg substitute
1/2 cup SPLENDA® Granular
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract

1. In a large saucepan, combine milk, tapioca, egg substitute, SPLENDA® Granular and salt. Stir until blended, approximately 30 seconds. Let stand for 5 minutes.
2. Heat the pudding over medium heat while stirring until pudding comes to a full boil.
3. Remove pudding from heat and add vanilla extract. Let cool at room temperature for 20 minutes. Stir once and serve.

Makes 6 (1/2 cup) servings.

Nutrients Per Serving:
Serving Size 4.4 ounces (123 g)
Calories 80, Carbohydrates 13 g, Protein 6 g, Dietary Fiber 0 g, Total Fat 1 g, Saturated Fat 0 g,
Cholesterol 2 mg, Sodium 130 mg.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.

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