Beat egg yolk. Mix in saucepan with milk, tapioca and salt. Lez YOnd 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.

not tested by Elizabeth Rodier, Nov 93