Breakfasts and Brunches

Fluffy Tapioca Pudding

(6 servings)

2/3 cup nonfat dry milk powder
2 tablespoons quick-cooking tapioca
4 packets Sweet 'N Low® granulated sugar substitute
2 beaten egg yolks
½ teaspoon vanilla
2 egg whites
¼ teaspoon salt
Ground nutmeg (optional)

In saucepan dissolve dry milk in 1 ½ cups water; stir in tapioca, Sweet 'N Low, and salt. Let stand 5 minutes. Stir in egg yolks; bring to a boil, stirring constantly. Remove from heat (mixture will be thin); stir in vanilla. Beat egg whites to stiff peaks. Gradually fold into hot mixture. Chill. Spoon into dishes; sprinkle with ground nutmeg, if desired.

Calories per serving:

68