| 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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