- 2 1/4 cups 1% low-fat milk
- 1/4 cup fat-free egg substitute
- 3 tablespoons quick-cooking tapioca
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup seedless red raspberry preserves
- Garnish:
- Fresh raspberries
- Mint sprigs (optional)
- In a 3-quart (3 L) saucepan, combine the milk, egg substitute, tapioca, and sugar; let stand for 5 minutes.
- Bring the tapioca mixture to a boil over medium heat. Remove the saucepan from the heat and stir in the vanilla.
- Spoon the tapioca into four 6-ounce (175 mL) wine glasses or ramekins. Cover and refrigerate until chilled, about 1 hour, stirring once.
- To serve, spoon the preserves over the tapioca. Sprinkle with the fresh raspberries and garnish with the mint, if desired.