|Eggs||1 , separated|
|Skim milk||2 Cup (32 tbs)|
|Dates||12 , quartered|
1. Beat egg yolk; mix in saucepan with milk, tapioca, and salt.
2. Let stand 5 minutes.
3. Beat egg white until stiff. Set aside.
4. Bring tapioca mixture to a boil over medium heat. Add dates and cook, stirring constantly, 6 to 8 minutes or until thick.
5. Remove from heat; add vanilla.
6. Gently fold tapioca mixture into egg white.
7. Cool at room temperature, stirring occasionally. Refrigerate until chilled.