I may have already mentioned this in a previous post, but my husband loooooves pudding. Being the wonderful wife that I am, I try to accommodate this desire. Only problem is that I am also trying to avoid dairy.
Given these facts of life, my choice of tapioca pudding recipe this week is an odd one. But like most things I make, it was a product of poor planning, and restrictions of some kind. This time I was restricted by lack of internet access. Not a terrible thing, since I was enjoying a lovely week upstate with my family, but resulting in this pudding, which was interesting to try but probably wont see its way into my repertoire of stand-by recipes.
The pudding is very smooth and fluffy. Not exactly what I expect in a tapioca pudding, which should be (in my mind) chewy and gummy. You never know, you may like it.
Oh, and I almost forget the most important part - while making this I discovered that you can whip egg whites into a firm peak with your food processor - guess I didn't need to buy that hand mixer after all. Ah well.