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Easy Frog Eye Puddin' (Tapioca Pudding)

2 egg whites
8 tablespoons sugar
6 tablespoons Splenda granular (or all sugar)
6 tablespoons minute tapioca
4 cups half-and-half
2 egg yolks
2 teaspoons vanilla
zest of a lemon, finely chopped (optional)


Beat the egg whites until foamy and gradually add in the sugar. Mix the tapioca, splenda, half and half and yolks in a saucepan and let rest for 5 or 6 minutes. Cook on medium heat stirring constantly and let it come to a full boil and remove from heat. Stir in the egg whites, add vanilla and zest and let cool for 20 minutes. Serve warm or cold. NOTE: You can guild the lily by topping with whipped cream. Mmmm.

Source: www.food.com