Date: Fri, 07 Jan 94 20:21:05 PST
From: Michelle Dick (artemis)
From Barbara Kafka's Microwave Gourmet Healthstyle Cookbook.
2 cups (470 ml) skim milk
3 T tapioca (instant type)
1.5 T granulated sugar
2 egg whites
1 t vanilla extract
1. Stir together the milk, tapioca and sugar in an 8-cup (2 l) glass
measure. Cover tightly with microwave plastic wrap. Cook at 100% for
5 minutes in an 650-700 watt oven. 8 minutes in 400-500 watt oven.
Prick plastic to release steam.
2. Remove from oven and uncover. Stir well and cook, uncovered, for 4
minutes in 650-700 watt oven or 6 minutes in 400-500 watt oven.
3. Remove from oven and stir well. In a medium bowl, beat together
the egg whites and vanilla extract. Stirring constantly, pour 1/2 cup
(120 ml) of the tapioca mixture into the egg whites to warm them.
Stir mixture back into the tapioca. Cook, uncovered, for 1 minute in
650-700 watt oven or 1.5 minutes in 400-500 watt oven.
4. Remove from oven and stir well. Cover the surface with a piece of
microwave plastic wrap to prevent a skin from forming. Serve warm or
Serves 4 (3/4 cup serving). 98 calories, less than 1 gram fat.