Tapioca Pudding

3 tbsp. quick-cooking tapioca
1/3 c. sugar
2 lg. egg whites, lightly beaten
2 3/4 c. skim milk
3/4 tsp. vanilla extract
Pinch ground nutmeg

In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly.
Remove from heat and stir in vanilla and nutmeg.
Cover with plastic wrap and let stand at room temperature 20 minutes.
Stir and pour into individual serving dishes.
Serve warm or chilled.
Serves 4. About 2/3 cup per serving.