Yield: 4 servings
|2 cups||Milk; 2%|
|2½ tablespoon||Tapioca; quick cooking|
Measure the milk into a 4 cup glass measure. Add the tapioca and sugar. Let stand for 5 minutes. Stirring with a wire whisk after each 2 minutes, microwave on high for 4 to 5 minutes, or until the mixture reaches 170øF as measured with a meat thermometer. Stir in the egg with a whisk. Microwave on high 1 minute, stir. Microwave on high for 30 to 60 seconds, or until the mixture just begins to boil.
Stir in the vanilla and pour into 4 dessert dishes. Cool for 30 minutes and refrigerate.
Serving suggestions: garnish with a dollop of whipped topping and a cherry or diced fruit.
Nutritional information: per serving: 156 calories, 3g fat, 78mg sodium, 24g carbohydrates, 62mg cholesterol ** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95