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In a 3-quart saucepan, combine the milk, egg substitute, tapioca, and sugar; let stand for 5 minutes.
Bring the tapioca mixture to a boil over medium heat. Remove the saucepan from the heat and stir in the vanilla.
Spoon the tapioca into four 6-ounce wine glasses. Cover and refrigerate until chilled, about 1 hour, stirring once.
To serve, spoon the preserves over the tapioca. Sprinkle with fresh raspberries and garnish with mint, if desired.
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