Tapioca Pudding

Directions

1. 1
   In a 1-quart casserole, combine milks, tapioca and sugar and stir.
2. 2
   Cover and vent.
3. 3
   Microwave on High 3 minutes until slightly thickened.
4. 4
   Uncover and microwave on High for 4 minutes until thick.
5. 5
   Using a wire whisk, in separate bowl, lightly whisk egg yolk.
6. 6
   Gradually add to milk mixture.
7. 7
   Stir in vanilla.
8. 8
   Microwave on Medium, uncovered, for 2 minutes, stirring every 30 seconds. With electric mixer on high, beat egg white until stiff.
9. 9
   Gently stir egg mixture into egg white.
10. 10
    Put into 4 custard cups.
11. 11
    Cool 10 minutes.
12. 12
    Cover with plastic and refrigerate overnight or at least 2 hours.
13. 13
    Serves 4.
14. 14
    Contains 107 calories, 2 gm fat and 85 mg sodium.