3 c. skimmed milk
2 eggs, separated
1/3 c. quick-cooking tapioca
Sugar substitute to equal 1/4 c. sugar
1/4 tsp. salt
3/4 tsp. almond extract

In medium saucepan over medium heat, heat milk, egg yolks, tapioca, sugar substitute and salt to boiling, stirring constantly. Remove from heat, add almond extract; set aside and allow to cool.

In small bowl with mixer at high speed, beat egg whites until stiff peaks form, gently fold into tapioca mixture until well combined. Pour into dessert bowls and cool until serving time. Yields: 3 cups.

Serving size: 1/2 cup. Exchanges per serving: 1/2 cup skim milk, 1/2 bread. Sodium per serving: 165 mg. Na; sodium per serving without added salt: 83 mg. Na