| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Diabetic, Low-fat/cal | 4 | Servings | |
INGREDIENTS
| 1 | Egg, separated | |
| 2 | c | Skim milk |
| 3 | tb | Tapioca |
| 1/8 | ts | Salt |
| 12 | Dates, quartered | |
| 3/4 | ts | Vanilla |
INSTRUCTIONS
Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ YOnd 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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