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tapioca-pudding recipe



Date:    Fri, 07 Jan 94 20:21:05 PST
 From:    Michelle Dick (artemis)
 
 From Barbara Kafka's Microwave Gourmet Healthstyle Cookbook.
 
 TAPIOCA PUDDING
 
 2 cups (470 ml) skim milk
 3 T tapioca (instant type)
 1.5 T granulated sugar
 2 egg whites
 1 t vanilla extract
 
 1. 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.  8 minutes in 400-500 watt oven.
 Prick plastic to release steam.
 
 2. 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.
 
 3. 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 1.5 minutes in 400-500 watt oven.
 
 4. 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 gram fat.
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