FLUFFY TAPIOCA PUDDING

3 tablespoons Minute tapioca
1/8 teaspoon salt
5 tablespoons sugar, divided use
2 cups milk
1 egg, separated
3/4 teaspoon vanilla

Mix tapioca, salt, 3 tablespoons sugar, milk and egg yolk in saucepan and let stand 5 minutes.

Meanwhile, beat egg white until foamy. Gradually beat in the remaining 2 tablespoons sugar and continue beating until mixture will form soft rounded peaks. Set aside.

Cook tapioca mixture over medium heat, stirring constantly until mixture comes to a full boil, 6 to 8 minutes. (Pudding thickens as it cools.) Gradually add to the egg white mixture, stirring quickly just until blended. Stir in vanilla. Cool 20 minutes and stir.

Serve warm or chilled.

Makes about 2 1/2 cups or 5 servings

CHOCOLATE TAPIOCA CREAM:
Prepare Fluffy Tapioca Pudding as directed, increasing sugar in tapioca mixture to 1/3 cup and adding 1 square Baker’s unsweetened chocolate to the tapioca mixture before cooking.

MARMALADE PUDDING:
Prepare Fluffy Tapioca Pudding as directed, folding in 1/4 cup orange marmalade with the vanilla. Chill. Serve garnished with additional marmalade, if desired.

PEANUT CRUNCH PUDDING:
Prepare Fluffy Tapioca Pudding as directed, folding in 1/4 cup crushed peanut brittle after cooling 20 minutes.

PEPPERMINT SURPRISE:
Prepare Fluffy Tapioca Pudding as directed, folding in 2 tablespoons crushed peppermint candy after cooling 20 minutes.

PINEAPPLE PUDDING:
Prepare Fluffy Tapioca Pudding as directed, folding in 1 can (8 1/4 oz.) sliced pineapple in syrup, drained and diced (reserve some for garnish) and 1/3 cup Baker’s Angel Flake coconut after cooling 20 minutes. Garnish with reserved pineapple and additional coconut, if desired. Makes 6 servings.

From: Recipelink.com
Source: Mealtime Magic with Minute Tapioca, General Foods Corporation, 1980