Title: Classic tapioca pudding
 Categories: Desserts, Heaven, Lowfat
      Yield: 4 Servings
 
    1/3 c  Non-instant tapioca pearls
  2 1/2 c  Water
     12 oz Evaporated skim milk
    1/2 c  Brown sugar; or less
      1 pn Salt
      4    Raspberries; or jam
 
  Comfort food keeps well for up to 5 days if tightly covered and
  refrigerated. It's eggless.
  
  Place the tapioca in a strainer, rinse it for a minute or two under
  cold running water, then dump it into a medium-sized saucepan. Add
  the water, place the pan over medium heat, and bring to a boil,
  whisking a little to separate the pearls.
  
  Pour in the milk, and crumble in the sugar. Add a dash of salt, and
  heat it to the boiling point one more time.
  
  Lower the heat to a slow simmer, partially cover, and cook gently for
  30 minutes, or until it is quite thick. Transfer to individual bowls
  while still hot, then let it cool to room perature. You can serve the
  pudding right away, or if you'd like it cold, cover the bowls with
  plastic wrap and chill. Serve topped with a few raspberries or a dab
  of jam. Serves 4, takes about 45 mins. PER SERVING.235 cals, 0.8g fat
  
  Recipe