Serves: 6
Total Calories: 143
In a small saucepan combine milk and tapioca soak 5 minutes. Bring to boil and simmer 5 to 7 minutes until thickened. Add 1/4 cup sugar and salt cook, stirring, for 3 minutes to dissolve sugar. Beat egg yolks and add some tapioca mixture, blending well return to saucepan and cook for 3 minutes, stirring constantly. Remove from heat and chill. Beat egg whites until frothy and soft peaks form. Gradually add 2 tablespoons sugar and beat until whites are stiff and shiny stir in vanilla. Fold into chilled tapioca chill, covered. Just before serving, whirl berries in blender spoon over each serving.
This Fruity Tapioca recipe is from the Budget Cookbook. Download this Cookbook today.
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