Brings back so many good memories, didn't think I could remember back to school dinners. Remember Tapioca or Semolina with a blob of jam in the middle.
I'm going to have a look in our backwater store for a packet of one or tother. Haven't seen either, but then I haven't been looking. I've never used sugar substitutes, I have heard of Splenda and don't see why it wouldn't work. Can you cut down the quantities as far as you can and try it, that way you wouldn't be wasting too much if it didn't turn out.
With a bit of luck there will be someone out there who makes it all the time and they'll pop in and let you know.
Is the Splenda a diet, diabetic or health choice?
Good luck Sylvia
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!
In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, and lemon zest: let stand 5 minutes. Cook over medium heat, whisking until the mixture comes to a full boil; remove from heat and stir in vanilla extract.
Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools). Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.