Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Tropical Tapioca Pudding

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It’s National Tapioca Day, June 28th! Celebrate by making your own tapioca pudding for dessert tonight. Try this tropical twist on tapioca for a sweet summer time treat.

 

My kids absolutely adore this version of tapioca pudding, the sweet mangos on top add just a bit of extra flavor that makes this pudding taste so good!


Tropical Tapioca Pudding
Votes: 1
Rating: 5
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Servings
4
Servings
4
Tropical Tapioca Pudding
Votes: 1
Rating: 5
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Servings
4
Servings
4
Ingredients
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Instructions
  1. In a medium saucepan, bring the unsweetened coconut milk and skim milk to a slow boil on medium heat. Stir constantly until milk begins to foam.
  2. Pour in tapioca pearls and sugar, stir constantly in a full boil, about 5-10 minutes.
  3. Remove from heat and stir in coconut extract. Cool for 3-5 minutes in saucepan.
  4. Spoon pudding in 4- four ounce dishes. Top pudding with ¼ cup of diced mango. Add mint leaves for a garnish.
  5. Serve immediately or keep chilled in the refrigerator for up to 2 days.
Recipe Notes

Almond Joy Hot Chocolate

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Warm your soul with this delicious and nutritious hot chocolate! Your friends and family are going to love this hot chocolate on a cold winters night!


Almond Joy Hot Chocolate
Votes: 2
Rating: 4.5
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Servings
4
Servings
4
Almond Joy Hot Chocolate
Votes: 2
Rating: 4.5
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Add almonds to a dry sauté pan over medium-high heat and sauté until lightly toasted. Set aside to cool.
  2. Add almond milk, cocoa powder, Splenda, and coconut extract to a blender and blend until incorporated and slightly foamy.
  3. Add hot chocolate mixture to a saucepan over medium heat and bring to a simmer.
  4. Add one cup of hot chocolate to a coffee mug, top with 2 tablespoons whipped topping and sprinkle with 1 tablespoon cooled, toasted almonds.
  5. Repeat for three remaining coffee mugs. Recipe from Healthy Calendar Diabetic Cooking, 2nd Edition by Lara Rondinelli-Hamilton, RD, LDN, CDE, and Chef Jennifer Bucko Lamplough
Recipe Notes

Tres Leches Cake

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Enjoy this healthier version of a classic Tres Leches Cake! An exclusive recipes from our Healthy Cooking School that we are sharing with you now!


Tres Leches Cake
Votes: 2
Rating: 5
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Servings
24 slices
Servings
24 slices
Tres Leches Cake
Votes: 2
Rating: 5
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Servings
24 slices
Servings
24 slices
Ingredients
Servings: slices
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Instructions
  1. Wash your hands and clean your cooking area. Preheat oven to temperature called for on the box of cake mix. Spray a 9*13- inch baking dish with cooking spray.
  2. In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions for a 9*13- inch pan.
  3. Allow the cake to cool in the pan for 15-20 minutes, While the cake is cooling, pour the condensed milk and the coconut milk into a medium bowl. Whisk until combined.
  4. Once the cake has cooled, use the handle of a wooden spoon to make holes all over the top of the cake, extending down deep into the cake. Slowly pour milk mixture evenly on top of the cake, making sure it soaks into the holes.
  5. Add pudding mix, milk, and coconut extract to the bowl from the first milk mixture. Whisk until the pudding just starts to firm up. Pour and then spread the pudding on top of the cake, filling all the holes.
  6. Refrigerate the cake, uncovered, for about 4 hours, until completely cold. Spread the whipped topping on top. Serve now (good), or cover the cake and let sit overnight (better). Serve with cut up fresh fruit or a warm citrus compote if desired. Refrigerate leftovers.
Recipe Notes

Nutrition facts per serving: 180 calories, 4g total fat, 2g saturated fat, 0g trans fat, 220mg sodium, 33g total carbohydrate, 0g dietary fiber, 12g sugars, 4g protein, and 10% calcium. percent Daily Values are based on a 2,000-calorie diet.