2 tbsp quick cooking tapioca
2 eggs, whites and yolks separated
2 tbsp granulated sugar
¼ cup granulated sugar
¼ tsp salt
2 cups milk
1 tsp vanilla extract
To serve:
½ oz raspberries, or any fresh fruits of your choice
In a small bowl beat egg whites until foamy.
Gradually add 2 tablespoons of sugar, beating until stiff peaks form. Set aside.
In a medium saucepan, combine ¼ cup sugar, tapioca, and salt. Mix well.
Stir in the milk and egg yolks.
Cook over medium heat for 10 to 15 minutes or until mixture comes to a full boil, stirring constantly.
Remove from heat and stir in the vanilla.
Stir in the egg white mixture until well blended.
Cool at least 30 minutes before serving and spoon into individual dessert dishes.
Serve with raspberries per serving or any fruits of your choice.
Sugar: 17g
:
Calcium: 100mg
Calories: 141kcal
Carbohydrates: 21g
Cholesterol: 63mg
Fat: 4g
Iron: 1mg
Potassium: 128mg
Protein: 4g
Saturated Fat: 2g
Sodium: 62mg
Vitamin A: 211IU
