Ingredients

2 eggs, separated
1/2 teaspoon salt
2 tablespoons butter
1 cup packed, light brown sugar
2 cups milk
2 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract

Directions

In a small bowl beat egg yolks and salt; set aside. In a heavy saucepan, cook the butter and 3/4 cup of the sugar over low heat until the mixture bubbles, about one minute, stirring constantly. Add the milk and tapioca. Cook and stir until the tapioca is clear, then remove from heat and very slowly add the egg yolks, stirring briskly. Continue cooking until mixture is thick enough to coat a spoon heavily. Remove from heat. Beat the egg whites and the remaining 1/4 cup sugar together until stiff. Fold into tapioca mixture. Let cool slightly, then fold in the vanilla. Spoon into a large serving bowl or individual dessert dishes. Chill well before serving. Makes 4 servings.

Each serving contains 373 calories; 11 gm fat; 62 gm carbohydrate; 425 mg sodium; 131 mg cholesterol.