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Title: Date Tapioca
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 4 Servings

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 for 5 minutes.

Beat egg white until stiff. Set aside.

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.

Serving size: 1/2 Cup

Exchanges: 2 Starch/bread

Per serving: 155 calories, 6.2 g protein, 1.7 g fat, 30.1 g carbs,
145.8 mg sodium, 2.2 g fiber, 70 mg cholesterol

Recipe FROM: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987

Posted by: Elizabeth Rodier, Nov 1993

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