Tapioca Pudding

In a medium bowl, mix the tapioca with the water, cover and let it rest for 1 hour

Place the hydrated tapioca in a large pot, add the milk, sugar, and salt

Bring to medium heat and cook, stirring constantly, for 5 minutes or until thickened and boiling

Add the butter and mix

Pour into a bowl, cover with plastic wrap and refrigerate for about 4 hours or until set

Remove from the freezer, let it rest at room temperature for 30 minutes and blend in a processor or blender until creamy

Serve immediately

(Approximately 227 calories per serving.)