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Tapioca Fluff Pudding Recipe |
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Ingredients: 1/2 cup sugar 1/4 cup quick-cooking tapioca 1/4 teaspoon salt 4 cups milk 3 slightly beaten egg yolks 1 1/2 teaspoons vanilla 3 egg whites
Method: In a heavy large saucepan combine sugar, tapioca, and salt. Stir in milk; let stand 5 minutes. Stir in egg yolks. Bring mixture to a full boil, stirring constantly. Remove from heat (mixture will be thin). Stir in vanilla. Beat egg white till stiff peaks form. Put 1/4 of the egg whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of egg white. Cover and chill. Spoon tapioca mixture into individual sherbet or dessert dishes. If desired, serve with fresh or canned fruit. Makes 8 to 10 servings.
Per Serving (1/8 of serving): 173 Calories, 7 g Protein, 23 g Carbohydrates, 6 g fat, 149 mg Sodium |
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