Total TimePrep: 15 min. Bake: 25 min.
- 1/2 cup milk
- 5 teaspoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1/3 cup shredded cheddar cheese
- 2 eggs, separated
- In a saucepan, combine milk, tapioca and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cheese until melted.
- In a small bowl, beat egg yolks; add to tapioca mixture. In another bowl, beat egg whites until stiff peaks form; fold into tapioca mixture. Pour into a greased 1-qt. baking dish. Place the dish in a large pan of hot water. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts1/2 cup: 212 calories, 12g fat (7g saturated fat), 241mg cholesterol, 501mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 12g protein.
Feb 23, 2011
Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?According to one source: 1 Tablespoon tapioca is equal to 1 1/2 Tablespoonsall-purpose flour OR 1 Tablespoon cornstarch is equal to 1 1/3 Tablespoons quick-cooking tapioca.
Feb 23, 2011
Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?According to one source to I Tbsp tapioca is equal to 1 1/2 Tbls. all-purpose flour OR 1 Tbls. cornstarch is equal to 1 1/3 Tbls. quick-cooking tapioca.
Oct 5, 2009
My super picky other half actually asked me to make another batch because he was still hungry.
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