Creamy Tapioca Pudding

Directions

1. Place lowfat milk and dry lowfat milk pwdr in a 2 qt pot, and stir to dissolve the pwdr. Stir in tapioca.
2. Stirring constantly, bring the mix to a boil over medium heat. Reduce to low and simmer 5 min, stirring occasionally, till the tapioca becomes translucent/soft. Stir in sugar.
3. Place egg substitute in a small bowl, and stir in 1/2 c. of warm tapioca mix. Return mix to the pot, and cook over low heat, stirring constantly, for 2 additional min or possibly till the mix thickens slightly. Don't let the mix boil.
4. Remove the pot from heat and stir in vanilla extract and sugar substitute.
5. Allow to cold for 15 min.
6. Divide the hot pudding among 5 (8-oz) serving dishes, and refrigeratefor several hrs, or possibly till thick and creamy. The mix will thicken as it cools. Top each serving with a healthy pinch of nutmeg, and serve immediately, refrigerating any leftovers.