Low Fat Microwave Tapioca Pudding
From: Colorado State University Cooperative Extension
Makes about 4 servings

This microwave tapioca pudding is healthier than a traditional recipe because it contains skim milk and egg whites. The two whites make a light fluffy pudding. An important food safety step is to cook the pudding again after the whites have been folded in. Stir in red food coloring, after cooking, to make it look festive for Valentine's Day.

2 cups skim milk
3 tablespoons instant tapioca
2 egg whites
1 teaspoon vanilla extract
1 1/2 tablespoons granulated sugar

Stir together milk, tapioca and sugar in an 8 cup glass measure. Cover tightly with microwave plastic wrap. Cook on high power for 5 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well and cook on high, uncovered, for 4 minutes. Remove from oven and stir well. In a medium bowl, beat together the egg whites and vanilla extract. Stirring constantly, pour one-half cup of the tapioca mixture into the egg whites to warm them. Stir mixture back into the tapioca. Cook on high, uncovered, for 1 minute. Remove from oven and stir well. Cover the surface with plastic wrap to prevent a skin from forming. Serve warm or chilled.