100g pearl tapioca
500ml (2 cups) low-fat milk
250ml (1 cup) water
60g (¼ cup) caster sugar
1 tsp vanilla extract
Warm cinnamon cherries
2 tsp cornflour or gluten-free cornflour
1 Tbsp water
415g can black pitted cherries in syrup, undrained
Pinch ground cinnamon
Put tapioca, milk, water, sugar and vanilla in a saucepan. Set aside for 1 hour to allow tapioca to soak.
Nutrition Info PER SERVE 794kJ, protein 7g, total fat 1.7g (sat. fat 0.8g), carbs 36g, fibre 1g, sodium 60mg. • Carb exchanges 2 1⁄3. • GI estimate medium. • Gluten-free option.
Bring tapioca mixture to a simmer over a medium heat. Cook, stirring often, for 10-15 minutes or until tapioca pearls are translucent and the mixture is thick and creamy. Divide between 6 small serving glasses.
To make warm cinnamon cherries, combine cornflour and water in a small bowl. Put cherries and cinnamon in a small saucepan. Stir in cornflour mixture. Cook, stirring often, over a medium heat for 3-4 minutes or until mixture thickens and comes to a simmer. Cook, stirring often, for 1 minute.
Spoon cherry mixture over tapioca mixture. Serve warm or at room temperature.