Title: Fluffy Tapioca Pudding
Categories: Pudding Diabetic Microwave
Yield: 2 Servings
| 1 | | Egg white |
| 1/3 | c | Sugar OR 8 packets of Equal |
| 3 | tb | Tapioca - quick cooking |
| 2 | c | Skim milk |
| 1/4 | c | Fat free Egg Beaters |
SOURCE: Recipes for Fat Free Living Cookbook by Jyl Steinback, copyright
1993, ISBN #0-9636876-6-2. This recipe was from Lori Wilson, Anaheim, CA.
Mm format by Ursula R. Taylor.
MICROWAVE DIRECTIONS; Beat egg white until foamy. Gradually beat in half
the sugar OR Equal and beat until soft peaks form.
Combine tapioca, remaining sugar OR Equal, milk and 1 Egg Beater in
microwave bowl. Let stand 4 minutes.
Cook at HIGH for 8 to 9 minutes, stirring every 2 minutes, until mixture
comes to a full boil.
Gradually add to egg white mixture, stirring quickly just to blend. Add
vanilla. cool 20 minutes and serve.
NUTRITION per serving: Calories 284, Protein 12 g, Carbohydrate 59 g,
Cholesterol 4 mg, Sodium 197 mg, Dietary Fiber .1 g.
EXCHANGES per serving: 1 milk, 1/2 meat, 1 starch and 1 1/2 fruit.