2 cups skim milk
3 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1/2 cup measurable sweetener such as Splenda
1 to 2 teaspoons vanilla
Ground cinnamon and nutmeg
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 sweetenerl 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):
Diabetic Exchanges: 1 Bread, 1/2 Milk