Use Your Microwave
Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in 1-1/2-qt. microwaveable bowl. Let stand 5 min. Beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form. Microwave on HIGH 7 to 8 min. or until mixture comes to full bowl, stirring every 2 min. Quickly stir egg white mixture into hot tapioca until well blended. Stir in vanilla. Cool 20 min. Stir before serving.
Substitute 2 Tbsp. cholesterol-free egg product for the egg yolk and granular no-calorie sweetener for the sugar, stirring the sweetener into the cooled pudding. (Do not substitute cholesterol-free egg product for the egg white since it can't be beaten to form soft peaks as directed in recipe.)
How to Double
Prepare using 1/3 cup MINUTE Tapioca, 1 or 2 eggs, and doubling all other ingredients. Makes 12 servings.
Prepare recipe using 1 egg, and half each of the remaining ingredients. Makes 3 servings.
For creamier pudding, press plastic wrap directly onto surface of pudding while cooling. Stir before serving.