|Low fat milk||2 3⁄4 Cup (44 tbs)|
|Splenda||1⁄2 Cup (8 tbs)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Vanilla||1 1⁄2 Teaspoon|
In large saucepan, combine milk, SPLENDA, egg substitute, tapioca and salt.
Stir until blended, about 30 seconds.
Let stand for 5 minutes.
Heat over medium heat, stirring constantly, until pudding comes to a full boil.
Remove from heat and stir in vanilla.
Cool at room temperature for 20 minutes.
Stir once and serve.