Busters Recipes

Lemon Souffletta

1 2/3 c water
1/3 c quick-cooking tapioca
2/3 c Splenda
1/4 t salt
2 T butter
1/3 c lemon juice
1 t lemon rind
3 eggs, separated

Preheat oven to 350 degrees. Combine water, tapioca, Splenda and
salt and mix well. Heat to boiling, stirring constantly. Remove
from heat immediately. Stir in butter, lemon juice and rind. Cool
slightly. Beat egg yolks until thick and lemon colored. Add to
tapioca. Beat egg whites until stiff, but not dry; fold into
mixture. Turn into a greased baking dish, place in a pan of hot
water and bake for 50 to 60 minutes or until firm.