1    Egg, separated

      2 c  Skim milk

      3 tb Tapioca

    1/8 ts Salt

     12    Dates, quartered

    3/4 ts Vanilla

  Beat egg yolk.  Mix in saucepan with milk, tapioca and salt.  Let stand 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.
  Source:  Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not
  tested by Elizabeth Rodier, Nov 93