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| Tapioca Pudding
3 tablespoons of quick-cooking tapioca
1/3 cup of sugar
2 large egg whites, lightly beaten
2 3/4 cups of skim milk
3/4 teaspoon of vanilla extract
Pinch ground nutmeg
Garnish: |
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1/4 cup of slivered almonds, toasted
In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. Bring the mixture just to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla and nutmeg. Cover with plastic wrap and let stand at room temperature 20 minutes. Stir and pour into individual serving dishes. Garnish with 1 tablespoon slivered almonds per serving. Serve warm or chilled. Serves 4. About 2/3 cup per serving. |
