• Sprinkle tapioca over milk in heavy saucepan. Let stand for 10 minutes or until softened.

  • Beat egg white powder and water in small bowl until stiff peaks begin to form. Gradually add half the sugar, beating until stiff peaks form.

  • Place saucepan with tapioca mixture over medium heat; bring to boiling, stirring.

  • Whisk remaining sugar into yolks in small bowl. Stir a little of hot tapioca mixture into yolks. Stir yolk mixture into tapioca mixture in saucepan. Cook 4 minutes to thicken, stirring. Add vanilla. Scrape into clean bowl. Fold in egg whites. Refrigerate to chill, about 2 hours.

  • Beat cream in small bowl until stiff peaks form. Serve pudding with dollop of whipped cream and a sprinkle of cinnamon.

Nutrition Facts

214 calories; 12 g total fat; 109 mg cholesterol; 68 mg sodium. 22 g carbohydrates; 5 g protein;