1 egg white
1/3 c. sugar
3 tbsp. minute tapioca
2 c. milk made with non-fat dry milk

Beat egg white until foamy. Gradually beat in half the sugar and continue beating until mixture forms rounded peaks. Set aside. Combine remaining sugar, tapioca, and milk in saucepan. Let stand 5 minutes, then cook and stir over medium heat until mixture comes to a full boil. The pudding will thicken more as it cools. Gradually add egg white mixture, stirring quickly just until blended. Stir in 1 teaspoon vanilla. Cool 20 minutes. Serve warm or chilled. May serve with fruit.