Date tapioca

4 servings

Ingredients

Quantity Ingredient
1 Egg, separated
2 cups Skim milk
3 tablespoons Tapioca
⅛ teaspoon Salt
12 Dates, quartered
¾ teaspoon Vanilla

Directions

Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ YOnd 5 min.

Beat egg white until stiff. Set aside. (My note: my mixer will beat a large egg white but not a medium one.) Bring tapioca mixture to a boil over medium heat. Add dates and cook, stirring constantly 6 to 8 minutes or until thick. Remove from heat, add vanilla. Gently fold tapioca mixture into egg white.

Cool at room temperature, stirring occasionally. Refrigerate until chilled.

½ cup serving - 155 calories, 2 Starch/Bread exchange 6⅕ gm protein, 1.7 gm fat, 30⅒ gm carbohydrate, 145⅘ mg sodium, 384⅘ mg potassium, 2⅕ gm fiber, 70 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93

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