Ingredients
2 3/4 Cups LF milk
3 T quick cooking tapioca
1/4 C egg substitute
1/2 C splenda pourable
1/8 tsp salt
1 1/2 tsp vanilla
In a large pan, combine milk, tapioca, egg substitute, splenda, and salt. Stir until blended, about 30 seconds. Let stand 5 min.
Stir pudding over medium heat until it comes to a full boil.
Remove from heat, add vanilla, Divide among custard cups, Cool.
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