In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, and lemon zest: let stand 5 minutes.
Cook over medium heat, whisking constantly until the mixture comes to a full boil; remove from heat and stir in vanilla extract.
Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools).
Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.
Pour the dry tapioca pearls into a medium sized bowl with the milk and let sit in the refrigerator overnight. After soaking overnight, pour the tapioca pearls and milk into a large saucepan. Add the sugar, Splenda, egg whites and lemon zest, then stir to combine.
Cook over medium heat, whisking constantly until the mixture starts to come to a boil, remove from heat.
Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools).
Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.
Makes 6 servings.
* What is Tapioca? It is a starch that is extracted from the cassava root (also known as yuca, manioc, mandioca) which is native to the North Region of Brazil, but also can be found throughout South America.
Tapioca Pudding Recipe: https://whatscookingamerica.net/tapiocapuddinglowfat.htm