1/3 c. instant tapioca
2 egg yolks, slightly beaten
1 c. maple syrup
2 c. milk
1/2 tsp. salt
1 egg white, stiffly beaten
2/3 c. nuts, chopped

Combine tapioca, egg yolk, salt, maple syrup, and milk; cook until tapioca is clear. Cool slightly. Fold in beaten egg white and nuts. Chill or may be served hot.