1. In a nonreactive saucepan, combine the tapioca, water, sugar substitute, egg substitute, and milk. Allow the mixture to rest for 5 minutes.
    
2. Cook the mixture over medium heat, stirring the entire time. Bring the mixture to a boil. Remove the pan from the heat.
    
3. Add the Glucerna and return to the heat. Continue to mix until the mixture is very hot. Do not return to a boil. Remove from the heat.
    
4. Add the vanilla. Pour the pudding into a tempered glass bowl. Place a piece of plastic wrap directly on the top of the pudding. Place in the refrigerator until it has cooled completely.
    
5. Fold the whipped topping into the pudding.
    
6. Serve with 1/2 cup canned sliced peaches in light syrup.

NUTRITION FACTS
Serving Size 1/2 Cup	Amount Per Serving	%DV*
	Total Fat 2g	3%
	Saturated Fat 1g	6%
Calories 80	Cholesterol 0mg	0%
Calories from Fat 20	Sodium 50mg	2%
	Total Carbohydrate 14g	5%
	Dietary Fiber 1g	3%
	Sugars 3g
	Protein 3g
Vitamin A 4% Vitamin C 15% Calcium 6% Iron 4%

© 2008 Abbott Laboratories