|Skim milk||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Quick cooking tapioca||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
In medium saucepan, combine egg yolks, milk, 1/4 cup of the sugar, tapioca and salt.
Cook over medium heat, stirring constantly, until mixture comes to a full boil.
Remove from heat.
Blend in vanilla extract.
In large mixer bowl, beat egg whites until soft peaks form.
Gradually add remaining 4 teaspoons sugar; beat until sugar dissolves.
Fold in tapioca mixture gently but thoroughly.
Spoon into serving dishes.