In a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks into tapioca mixture. Bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3 of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of un-blended egg white. Cover and chill. Serve topped with whipped cream or fruit. From: Ari Rapkin Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1358g)|
|Recipe Makes: 1|
|Calories from Fat: 715 (28%)|
|Amt Per Serving||% DV|
|Total Fat 79.4g||106 %|
|Saturated Fat 26.3g||132 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 3192mg||982 %|
|Sodium 1151.8mg||40 %|
|Potassium 1411.4mg||37 %|
|Total Carbohydrate 368.6g||108 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 367.7g|
|Protein 102.7g||147 %|
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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.
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