Vanilla Soy Tapioca Pudding This dairy-free version is just as rich and tasty as the original without all the added calories and fat. Serve with fresh fruit or make a layered parfait with your favorite Jell-O. Makes 8 Servings.
	Ingredients: 1 cup uncooked tapioca 2 tablespoons maple syrup 2 cups low-fat vanilla soy milk 1/2 teaspoon sea salt 1 teaspoon vanilla extract 2 teaspoons arrowroot
	Instructions: 1. In a bowl, soak the tapioca in 1 1/2 cups of water for 2 hours. 2. In a medium saucepan over medium heat, bring 1 1/2 cups of water and the soy milk to a simmer. Add tapioca, vanilla, maple syrup and salt. Simmer gently for 10 minutes, stirring frequently to avoid burning. 3. Meanwhile, in a small mixing bowl, mix together the arrowroot with 1 tablespoon water and add it to the simmering pudding. Simmer for 3 to 5 minutes more, stirring frequently. 4. Refrigerate the pudding for at least 4 hours before serving. Store in your refrigerator for up to 4 days in an airtight container.

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