Slightly beat egg yolks in saucepan. Stir in milk, tapioca, 6 tablespoons of the sugar, and salt. Let stand five minutes. Bring to a boil over medium heat, stirring constantly. Remove from heat. Beat egg whites until frothy. Add remaining 4 tablespoons of sugar and continue beating until stiff. Add whites and vanilla to hot mixture and stir to blend.
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 93.1mg||29 %|
|Sodium 31.8mg||1 %|
|Potassium 32.4mg||1 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 20.8g|
|Protein 2.8g||4 %|
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Calories per serving: 116
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