Tapioca Custard Pudding

1/2 cup tapioca
1 quart milk
3 tablespoon granulated sugar replacement
1 dash salt
2 egg yolks; slightly beaten
1 teaspoon vanilla extract

Combine tapioca, milk, sugar replacement and salt in medium saucepan; stir to blend. Allow to rest 10 minutes.

Place pan on heat and bring to a boil. Reduce heat, and cook and stir until mixture thickens.

Remove from heat. Pour small amount of hot tapioca mixture into egg yolks, stirring to blend. Pour egg yolk mixture back into the pan, and return to heat. Cook and stir until mixture thickens, or about 3 minutes.

Remove from heat, stir in vanilla, and serve hot or cold.

Exchange 1 serving: 1 bread, 1 fat Calories


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