Ingredients:
2 cups skim milk
3 tablespoons quick-cooking tapioca
One egg
1/8 teaspoon salt
1/2 cup measurable sweetener such as Splenda
1 to 2 teaspoons vanilla
Ground cinnamon and nutmeg
Directions:
Combine milk, tapioca, egg and salt in medium saucepan. Let stand five minutes.
Cook over medium-high heat, stirring constantly, until boiling. Remove from heat; stir in sweetener and vanilla.
Spoon mixture into serving dishes; sprinkle lightly with cinnamon and nutmeg.
Serve warm, or refrigerate and serve chilled.
Recipe makes four servings.
Nutrition information per serving (2/3-cup):
Calories: 100
Fat: 1g
Cholesterol: 55mg
Carbohydrates: 16g
Protein: 6g
Sodium: 146mg
Diabetic Exchanges: 1 Bread, 1/2 Milk
