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Low-Fat Microwave
Tapioca Pudding

Serves: 4
Prep. Time:

2 cups skim milk
3 Tbls. instant tapioca
1 1/2 Tbls. granulated sugar
2 egg whites
1 tsp. vanilla extract

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-Stir together the milk, tapioca, and sugar in an 8 cup glass measure.
-Cover tightly with microwave plastic wrap.
-Microwave at 100% power for 5 minutes.
-Prick plastic to release steam.
-Remove from microwave and uncover.
-Stir well and cook, uncovered, for 4 minutes.
-Remove from microwave and stir well.
- In a medium bowl, beat together the egg whites and vanilla extract.
-Stirring constantly, pour 1/2 cup of the tapioca mixture into the egg whites to warm them.
-Stir mixture back into the tapioca.
-Cook, uncovered, for 1 minute.
-Remove from oven and stir well.
-Cover the surface with a piece of microwave plastic wrap to prevent a skin from forming.

Notes: Serve warm or chilled.

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Ingredients at Firehouse Pantry

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