1 Tablespoon instant tapioca 1 Cup milk 1 Egg 1/4 teaspoon vanilla 1 Cup unsweetened Strawberries dash of salt 1 Tablespoon Whipped Cream
Cook Tapioca and milk until transparent, beat egg yolk, add tapioca mixture, and cook until thickened, Stirring constantly. Cool and add berries, vanilla and salt. Beat egg white and fold into mixture. Serve with whipped cream.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.