Preparation:
Beat egg white in small bowl with electric mixer on high speed until foamy. Gradually add 1/2 of the sugar, beating until soft peaks form. Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heaat until mixture comes to a FULL boil. Remove from heat. Quickly stir egg white mixture into hot tapoica in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Spoon into dishes.Serve warm or chilled. Store leftover pudding (leftovers - ha!) in refrigerator. Makes 6 servings.
Variations: Ambrosia Fluffy Tapiocca: Gently stir 1 cup mandarin orange segments, drained, and 1/4 cup each minuiature marshmallows and Baker's Angel Flake Coconut into cooled pudding.
Fluffy Tapiocca Parfaits: Spoon fresh or thawed frozen strawberries and cooled pudding alternately into dessert glasses. Or, layer cooled pudding with your favorite fruit ja |
