Tapioca Pudding Modified - egg

Method

• Mix milk, tapioca, 2 tablespoons splenda, and egg yolk in medium saucepan.
• Let stand 5 minutes.
• Beat egg white with electric mixer to soft peaks.
• Gentle add 2 tablespoons Splenda.
• Cook milk mixture over medium heat, stir constantly until it comes to a full boil.
• Remove from heat.
• Combine with egg white mixture.
• Add vanilla.
• Use elect.
• mixer quickly to combine whites and milk mixture.
• Cover with plastic wrap over surface of pudding.
• Let stand 20 minutes.
• Uncover and mix with elect.
• mixer once more.
• Recover and refrigerate.