Mix FASWEET and skim milk. In a saucepan, slightly beat 1 egg yolk. Add milk mixture to the beaten egg yolk a little at a time. Stir in salt, tapioca. Cook over medium heat until mixture comes to a full boil, about 5 to 8 minutes. Stir all the time. Remove from heat.
Mix until stiff enough to stand in peaks. Add egg white and cream of tartar. Gradually stir in the hot tapioca mixture. Add vanilla.
Cool about 20 minutes, then stir to keep egg whites from rising to top. Chill until serving time. Serves 4.
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