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Recipe by: mahjoub
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See below ingredients and instructions of the recipe
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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