Chocolate Mint Tapioca Pudding Recipe

• 2 Packages (3/4 ounce. each) low calorie instant warm cocoa mix
• 1 1/4 c. water
• 2 tbsp. quick-cooking tapioca
• 1/4 teaspoon mint extract
• 2 Large eggs, separated
• 1/8 teaspoon cream of tartar

1. In medium bowl combine all ingredients except egg whites and cream of tartar.
2. Beat with a wire whip.
3. Microwave at high 3 1/2 to 5 min or possibly till boiling, stirring once or possibly twice.
4. Boil 1 minute.
5. Cold to room temperature.
6. Set aside.
7. Beat egg whites with cream of tartar till soft peaks form.
8. Fold egg whites into tapioca mix.
9. Serve chilled.
10. Calories: 112.

cocoa, water, quickcooking tapioca, mint, eggs, cream of tartar

Taken from cookeatshare.com/recipes/chocolate-mint-tapioca-pudding-16880 (may not work)