Friday, March 20, 2009


3 tbsp. quick-cooking tapioca
1/3 c. sugar
2 lg. egg whites, lightly beaten
2 3/4 c. skim milk
3/4 tsp. vanilla extractPinch ground nutmeg


1/4 c. slivered almonds, toasted

Serves 4. About 2/3 cup per serving. In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla and nutmeg. Cover with plastic wrap and let stand at room temperature 20 minutes. Stir and pour into individual serving dishes. Garnish with 1 tablespoon slivered almonds per serving. Serve warm or chilled.

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