Tapioca Pudding - cooking recipe

Ingredients

1 c. 1% milk
1/2 c. evaporated skimmed milk
2 Tbsp. uncooked, quick cooking pearl tapioca
1 Tbsp. plus 1 tsp. sugar
1 egg, separated
1 tsp. vanilla

Preparation

In a 1-quart casserole, combine milks, tapioca and sugar and stir.
Cover and vent.
Microwave on High 3 minutes until slightly thickened.
Uncover and microwave on High for 4 minutes until thick.
Using a wire whisk, in separate bowl, lightly whisk egg yolk.
Gradually add to milk mixture.
Stir in vanilla.
Microwave on Medium, uncovered, for 2 minutes, stirring every 30 seconds. With electric mixer on high, beat egg white until stiff.
Gently stir egg mixture into egg white.
Put into 4 custard cups.
Cool 10 minutes.
Cover with plastic and refrigerate overnight or at least 2 hours.
Serves 4.
Contains 107 calories, 2 gm fat and 85 mg sodium.