Tapioca Pudding
with Strawberries

Tapioca is processed from the Brazilian manioc or bitter cassava root which is poisonous until it has been dried and boiled. This process removes the hydrocyanic acid which is contained in the root. After boiling, it is pressed through plates to form balls. Tapioca is delicious with strawberries or with your favorite fruit, such as sautéed peaches. Simply heat fruit in a saucepan with a little honey until the fruit is just tender.

Tapioca Pudding

    4 cups whole milk
    6 tablespoons quick-cooking minute tapioca
    ½ cup granulated sugar
    Pinch salt
    2 large egg yolks
    2 large egg whites
    6 tablespoons granulated sugar
    2 teaspoons vanilla extract

Strawberries

    2 pints fresh strawberries, sliced
    3 tablespoons granulated sugar

    1 cup whipping cream, whipped

1.  Pour milk into a 3-quart saucepan. Whisk in tapioca, ½ cup sugar,
     salt and egg yolks. Let stand 7 minutes.

2.  Beat egg whites in a small bowl until soft peaks form. Gradually
     add 6 tablespoons sugar, one tablespoon at a time. Set aside
     until needed.

3.  Bring tapioca mixture to a boil over medium heat, using a
     whisk to stir occasionally. Pudding will thicken.

4.  Remove from heat and stir in vanilla, then pour into a large
     bowl. Use a whisk to stir in the beaten whites.
 
5.  Cover with plastic wrap or a lid and refrigerate.

6.  Toss strawberries with sugar and refrigerate.

7.  To serve, place spoonfuls of pudding in dessert cups, top with        
     strawberries and whipped cream.

     Makes 8 servings