1 egg
1 c. milk
1 tbsp. instant tapioca
1/8 tsp. salt
1/4 tsp. vanilla
1 c. unsweetened canned or frozen raspberries

Cook milk and tapioca in double boiler until transparent. Separate egg, add yolk to tapioca mixture. Cook until thickened. Cool slightly. Add vanilla, salt and raspberries.

Beat egg white, fold into mixture. Chill. Divide into 2 servings. May be topped with whipped cream if diet allows.