Sugar Free, Fat Free, Chocolate Tapioca Pudding.
a) Shave 2 squares of unsweetened baking chocolate into a saucepan and melt. (You can use semi-sweet baking squares also if the bitter dark chocolate taste is not your favorite)
b) Once melted remove from heat and slowly stir in a cup of skim milk. Distribute chocolate well, then add 2 more cups of milk. (I've made this with soy milk, which also works)
c) Add in the equivalent of 1/2 cup sugar (i.e. 4 tsp of Sweet & Low or other sugar substitute), and 3 tbl of tapioca perls. Stir and let this stand for 5 minutes.
d) Over medium heat bring the mix to a BRISK ROLLING BOIL.
e) I ladle the liquid into pudding bowls, but it can also be put in a large serving bowl. It will thicken as it cools. My preference is to put plastic over the top so that a skin doesn't form.

Option 1: add a beaten egg in with part c. I don't care for this because there is a tendancy to have bits of scrambled eggs in the pudding.
Option 2: add 1 tbl of vanilla extract after part d. I always forget this and it doesn't seem to make much of a difference