Categories: Desserts, Low-cal 
      Yield: 4 servings 
  
      1    Egg, separated 
      2 c  Skim milk 
      3 tb Tapioca 
    1/8 ts Salt 
     12    Dates, quartered 
    3/4 ts Vanilla 
  
  Beat egg yolk.  Mix in saucepan with milk, tapioca and salt.  Let stand 5 
  min. 
   
  Beat egg white until stiff.  Set aside.  (My note:  my mixer will beat a 
  large egg white but not a medium one.) 
   
  Bring tapioca mixture to a boil over medium heat.  Add dates and cook, 
  stirring constantly 6 to 8 minutes or until thick.  Remove from heat, add 
  vanilla.  Gently fold tapioca mixture into egg white. 
   
  Cool at room temperature, stirring occasionally.  Refrigerate until 
  chilled. 
   
  1/2 cup serving - 155 calories, 2 Starch/Bread exchange 6.2 gm protein, 1.7 
  gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg potassium, 2.2 gm 
  fiber, 70 mg cholesterol. 
   
  Source:  Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not 
  tested by Elizabeth Rodier, Nov 93