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Date Tapioca

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Yield: 4 servings

1 Egg, separated 1/8 ts Salt
2 c Skim milk 12 Dates, quartered
3 tb Tapioca 3/4 ts Vanilla

Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ
YOnd 5 min.

Beat egg white until stiff. Set aside. (My note: my mixer will
beat a large egg white but not a medium one.)

Bring tapioca mixture to a boil over medium heat. Add dates and cook,
stirring constantly 6 to 8 minutes or until thick. Remove from heat,
add vanilla. Gently fold tapioca mixture into egg white.

Cool at room temperature, stirring occasionally. Refrigerate until
chilled.

1/2 cup serving - 155 calories, 2 Starch/Bread exchange 6.2 gm
protein, 1.7 gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg
potassium, 2.2 gm fiber, 70 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

444 1 rate

Comments

Date Tapioca<br /> Yield: 4 servings<br /> <br /> 1 Egg, separated 1/8 ts Salt<br /> 2 c Skim milk 12 Dates, quartered<br /> 3 tb Tapioca 3/4 ts Vanilla<br /> <br /> Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ<br /> YOnd 5 min.<br /> <br /> Beat egg white until stiff. Set aside. (My note: my mixer will<br /> beat a large egg white but not a medium one.)<br /> <br /> Bring tapioca mixture to a boil over medium heat. Add dates and cook,<br /> stirring constantly 6 to 8 minutes or until thick. Remove from heat,<br /> add vanilla. Gently fold tapioca mixture into egg white.<br /> <br /> Cool at room temperature, stirring occasionally. Refrigerate until<br /> chilled.<br /> <br /> 1/2 cup serving - 155 calories, 2 Starch/Bread exchange 6.2 gm<br /> protein, 1.7 gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg<br /> potassium, 2.2 gm fiber, 70 mg cholesterol.<br /> <br /> Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but<br /> not tested by Elizabeth Rodier, Nov 93<br /> <br />
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