Tapioca Cream Pudding

1&1/2 cups milk
1/8 tsp salt
3 heaping tbsp. minute tapioca
¼ cup sugar
2 eggs, separated
½ tsp vanilla

Heat the milk in a double boiler, add salt, tapioca and ½ of the sugar.  Cook, stirring occasionally, until the tapioca becomes transparent and the mixture thickens (about 20 minutes)
Beat the egg whites with a pinch of cream of tarter until stiff but not dry; beat in the remaining sugar.
Beat the egg yolks; add some of the cooked tapioca; return mixture to remaining tapioca; stir over low heat until the mixture thickens, about 3 minutes.
Remove from heat.  Fold in the meringue,
Serve into tall desert glasses with swirles of cooked strawberries, blueberries, or peaches
Serves 4