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2 eggs, separated
2 tablespoons sugar
1/4 cup sugar
2 tablespoons quick-cooking tapioca
Dash salt
2 cups milk
1 teaspoon vanilla extract
1. In small bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Set aside.
2. In medium saucepan, combine 1/4 cup sugar, tapioca and salt; mix well. Stir in milk and egg yolks. Cook over medium heat for 10 to 15 minutes or until mixture comes to a full boil, stirring constantly.
3. Remove from heat; stir in vanilla. Stir in egg white mixture until well blended. Spoon into individual dessert dishes. Cool at least 30 minutes before serving. Store in refrigerator.
TIP: If desired, 1/2 cup finely chopped dates, peaches, apricots, strawberries, raspberries or other desired fruit can be folded into pudding before spooning into dishes.
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