Title: Classic Tapioca Pudding
Categories: Desserts, Heaven, Lowfat
Yield: 4 Servings

1/3 c Non-instant tapioca pearls
2 1/2 c Water
12 oz Evaporated skim milk
1/2 c Brown sugar; or less
1 pn Salt
4 Raspberries; or jam

Comfort food keeps well for up to 5 days if tightly covered and
refrigerated. It's eggless.

Place the tapioca in a strainer, rinse it for a minute or two under cold
running water, then dump it into a medium-sized saucepan. Add the water,
place the pan over medium heat, and bring to a boil, whisking a little to
separate the pearls.

Pour in the milk, and crumble in the sugar. Add a dash of salt, and heat it
to the boiling point one more time.

Lower the heat to a slow simmer, partially cover, and cook gently for 30
minutes, or until it is quite thick. Transfer to individual bowls while
still hot, then let it cool to room perature. You can serve the pudding
right away, or if you'd like it cold, cover the bowls with plastic wrap and
chill. Serve topped with a few raspberries or a dab of jam. Serves 4, takes
about 45 mins. PER SERVING.235 cals, 0.8g fat

Recipe by: Mollie Katzen's Vegetable Heaven (1997)