Tapioca Pudding Modified
- 1 egg white
- 4 tablespoons Splenda granular, divided
- 4 12 tablespoons minute tapioca
- 2 cups 2% low-fat milk
- 1 egg yolk
- 1 teaspoon vanilla
- Mix milk, tapioca, 2 tablespoons splenda, and egg yolk in medium saucepan.
- Let stand 5 minutes.
- Beat egg white with electric mixer to soft peaks.
- Gentle add 2 tablespoons Splenda.
- Cook milk mixture over medium heat, stir constantly until it comes to a full boil.
- Remove from heat.
- Combine with egg white mixture.
- Add vanilla.
- Use elect.
- mixer quickly to combine whites and milk mixture.
- Cover with plastic wrap over surface of pudding.
- Let stand 20 minutes.
- Uncover and mix with elect.
- mixer once more.
- Recover and refrigerate.
egg, splenda granular, tapioca, milk, egg yolk, vanilla
Taken from www.food.com/recipe/tapioca-pudding-modified-146457 (may not work)