| This recipe is liked by 0 person(s). |
|
Fluffy Tapioca Cream
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Dixie Ehrlich
| 1 large | Egg white |
| 6 tablespoon | Sugar divided |
| 3 tablespoon | Tapioca Kraft Minute Brand |
| 2 cups | Milk |
| 1 large | Egg yolk |
| 1 teaspoon | Vanilla |
| 1 bag | Marshmallows small |
| 1 can | Crushed pineapple drained |
| 1 cup | Pecans optional |
Directions
1. Beat egg white in medium bowl with electric mixer on high speed until foamy.
2. Gradually add 3 tablespoons sugar, beating until soft peaks form.
3. Mix tapioca, remaining 3 tablespoons sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
4. Cook on medium heat, stirring constantly until mixture comes to full boil.
5. Remove from heat.
6. Quickly stir in egg white mixture until well blended.
7. Stir in vanilla
8. Add marshmallows, pineapple and nuts
8. Cool 20 minutes.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.