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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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 5.9mg||0 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 31.2g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 125
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