Date Tapioca
Yield
4 servingsPrep
15 minCook
15 minReady
150 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 2 | cups |
milk, skim
|
|
| 3 | tablespoons |
tapioca
|
|
| ⅛ | teaspoon |
salt
|
|
| 12 | each |
dates
quartered |
*
|
| ¾ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 473 | ml |
milk, skim
|
|
| 45 | ml |
tapioca
|
|
| 0.6 | ml |
salt
|
|
| 12 | each |
dates
quartered |
*
|
| 3.8 | ml |
vanilla extract
|
|
Directions
Beat egg yolk.
Mix in saucepan with milk, tapioca and salt.
Let stand 5 minutes.
Beat egg white until stiff.
Set aside.
Bring tapioca mixture to a boil over medium heat.
Add dates and cook, stirring constantly 6 to 8 minutes or until thick.
Remove from heat, add vanilla.
Gently fold tapioca mixture into egg white.
Cool at room temperature, stirring occasionally.
Refrigerate until chilled.
