Title: Tapioca Fluff Pudding
Categories: Pudding, Tapioca
Yield: 1 Servings

1/2 c Sugar
1/4 c Quick-cooking tapioca
1/4 Tsp salt
4 c Milk
3 Eggs, separated
1 1/2 Tsp vanilla

In a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk
and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks
into tapioca mixture. Bring to a full boil, stirring constantly. Remove
from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3
of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold
in remaining egg whites, leaving little fluffs of un-blended egg white.
Cover and chill. Serve topped with whipped cream or fruit.

From: Ari Rapkin

Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #889 by Bill Webster on
Nov 08, 1997