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3 tablespoons Club House Minute Tapioca (gluten-free)
1/8 teaspoon Stevia
1/2 teaspoon salt
2 cups milk (I used skim milk and will try it with Rice Dream)
1 egg, divided
1 teaspoon vanilla

Beat egg white until light and fluffy. In a saucepan, over medium heat, combine milk, stevia and vanilla. Heat until hot, then stir some of the milk into the egg yolk. Return to saucepan and add tapioca. Cook about 10 minutes stirring constantly so it won't scorch. When thickened, fold in the egg white (I did it while the mixture was still hot and it didn't affect the egg white).

Pour into four serving bowls.

karen@trippcentral.ca

karen@trippcentral.ca

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