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Sweeteners
Continued from Page 10
Drain the fruit well Reserve 3/4 cup of the juice, adding water if nee* essary. Heat. Stir in the gelatin until dissolved, then add the fruit. Chill.
Whip the egg white until peaks form. When the gelatin mix begins to thicken, fold in the yogurt and egg white. Pile into parfait glasses or spoon into a baked pie pastry. (Makes 8 servings)
Date Tapioca
1 egg, separated
2 cups skim milk
3 tablespoons tapioca
1/8 teaspoon salt
12 dates, quartered
3/4 teaspoon vanilla
Beat egg yolk; mix in saucepan with milk, tapioca, and salt. Let stand 5 minutes. Beat egg white until stiff. Set aside. 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. (Makes 4 servings or 2 cups)
Apricot Whip
85.5%