Vanilla Tapioca Pudding

    2 c  Skim milk (470 ml)
    3 tb Instant tapioca
1 1/2 tb Granulated sugar
    2    Egg whites
    1 ts Vanilla extract

Stir together the milk, tapioca and sugar in an 8-cup (2 l) glass
measure. Cover tightly with microwave plastic wrap. Cook at 100% for
5 minutes in an 650-700 watt oven ot 8 minutes in 400-500 watt oven.
Prick plastic to release steam.

Remove from oven and uncover. Stir well and cook, uncovered, for
4 minutes in 650-700 watt oven or 6 minutes in 400-500 watt oven.

Remove from oven and stir well. In a medium bowl, beat together
the egg whites and vanilla extract. Stirring constantly, pour 1/2 cup
(120 ml) of the tapioca mixture into the egg whites to warm them.
Stir mixture back into the tapioca. Cook, uncovered, for 1 minute in
650-700 watt oven or 1-1/2 minutes in 400-500 watt oven.

Remove from oven and stir well. Cover the surface with a piece of
microwave plastic wrap to prevent a skin from forming. Serve warm or
chilled.

Serves 4 (3/4 cup serving). 98 calories, less than 1 g fat.

Recipe by Barbara Kafka's Microwave Gourmet Healthstyle Cookbook.

From: Michelle Dick <artemis>
Date: Fri, 07 Jan 94 20:21:05 PST