Mix the tapioca, salt, 3 tbsp of the sugar, milk, and slightly beaten egg yolks in a heavy-bottomed pot. Let stand for 5 mins. Cook over medium heat, stirring constantly, for about 6 mins until the mixture comes to a full boil; remove from the heat. Beat the egg whites until foamy, then slowly add the remaining 2 tbsp of sugar and continue beating until stiff but not dry. Slowly stir the whites into the hot tapioca mixture, then add the vanilla and blend. Serve warm or cold.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.6mg||3 %|
|Sodium 2981.9mg||103 %|
|Potassium 178.5mg||5 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.8g|
|Protein 3.9g||6 %|
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Calories per serving: 91
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