Fluffy Tapioca Pudding By: Charles C.
My mother used to make this just for me because it was low in fat and had a lot of eggs in it.
- 1 c minute tapioca
- 3/4 c sugar
- 6 egg yolks (large eggs)
- 1/2 tsp salt
- 2 qt skim milk
- 1 Tbsp vanilla extract
- 6 egg whites (for meringue)
- 1/2 c sugar (for meringue)
- 1/4 tsp vanilla extract (for meringue)
- 1 tsp cream of tartar (for meringue)
- 1 pinch of salt (for meringue)
- Add All Ingredients
Separate the eggs.
Beat the egg yolks until velvety in a large sauce pan.
Add ½ teaspoon salt, ¾ cup of sugar, 2 quarts skim milk and then the 1 cup tapioca.
Stir ingredients and let stand for five minutes.
While the tapioca mixture is sitting, beat the egg whites until foamy.
Gradually beat in the ½ cup of sugar, salt, ¼ teaspoon of vanilla and 1 teaspoon of cream of tartar.
Beat to stiff peaks and set aside.
Cook tapioca mixture over a medium high heat to a full boil and then reduce to a medium heat.
Stir constantly from start to finish.
After the mixture starts to boil, continue to cook another four minutes. The mixture should reach 160 degrees for the tapioca to thicken.
Remove from heat and beat in 1 tablespoon of vanilla.
Take ¼ of the meringue and whip into the tapioca mixture.
Gently fold in the remaining meringue a little at a time.
Transfer the tapioca to a serving bowl or serving dishes and let cool.
Tip from Suzanne Michel: Replace skim milk with whole milk to make the recipe higher in calories.
- Servings: 12
Amount per serving:
- Calories: 230
- Fat: 3 g
- Sodium: 213 mg
- Protein: 9 g
- Calcium: 214 mg
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