Serves: 8
Total Calories: 87
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.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 60 mg 20% * Sodium: 65 mg 3% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 0 g 0% * Sugars: 12 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 8% * Iron: 0% * Dietary Exchanges: 1 Starch or 1 Carbohydrate
This Tapioca Pudding recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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