• 1/4 cup plus 2 Tbs. instant tapioca
• 3 cups skim milk
• 1/4 cup water
• 1 cup sugar
• 3 egg yolks, beaten
• 3/4 cup light hot fudge topping
• 1/2 tsp. vanilla extract

Combine tapioca, milk and water in a heavy saucepan. Set aside10 minutes.

Stir in sugar, egg yolks and chocolate topping. Place over medium high heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in vanilla. Cover with plastic wrap, pressing down on surface to prevent skin from forming.

Place pan in cold water to cool. Serve warm or chilled.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 245, fat 2.5g, 9% calories from fat, cholesterol 81mg, protein 4.9g, carbohydrates 51.6g, fiber 2.3g, sugar 43.0g, sodium 90mg, diet points 5.1.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 2.6, Very lean meat protein: 0.1

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