Turn tapioca into a special dessert by adding pure maple syrup and topping it with a spicy maple-nut topping. Serves 2 Total Time: 45 minutes
1 cup low-fat milk
1 large egg, well beaten
1 tablespoon + 1 teaspoon quick cooking tapioca
1/8 teaspoon salt
1/4 cup + 1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
2 tablespoons chopped walnuts
Pinch of ground cinnamon
Pinch of ground nutmeg
Combine milk, egg, tapioca and salt in a medium saucepan. Let stand 5 minutes then cook over med/low heat and cook, stirring constantly, until it comes to a boil, 6-18 minutes. Remove from heat and stir in 1/4 cup syrup and vanilla. Divide the pudding between 2 ramekins or custard cups. Let cool 30 minutes or refrigerate until chilled.
Line a small plate with parchment paper or wax paper. Coat the paper with a nonstick cooking spray. Combine the walnuts, the remaining tablespoon syrup, cinnamon and nutmeg in a small saucepan; cook over med/low heat, stirring until most of the syrup has evaporated, 1-4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until completely cooled, about 10 minutes.
Crumble the chilled walnut topping into pieces. Serve the pudding with the maple walnuts. Yum Yum!