1 Egg, separated
2 c Skim milk
3 tb Tapioca
1/8 ts Salt
12 Dates, quartered
3/4 ts Vanilla
Beat egg yolk. Mix in saucepan with milk, tapioca and salt. Let stand 5 min. Beat egg white until stiff. Set aside. (My note: my mixer will beat a large egg white but not a medium one.) Bring tapioca mixture to a boil over medium heat. Add dates and cook, stirring constantly 6 to 8 minutes or until thick. Remove from heat, add vanilla. Gently fold tapioca mixture into egg white. Cool at room temperature, stirring occasionally. Refrigerate until chilled. 1/2 cup serving – 155 calories, 2 Starch/Bread exchange 6.2 gm protein, 1.7
gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg potassium, 2.2 gm fiber, 70 mg cholesterol. Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93