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3 tbsp. quick-cooking tapioca
1/3 cup sugar
2 large eggs
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
4 cups fat-free milk
1/4 cup dried cherries, blueberries, or raisins
1 tsp. vanilla extract
8 servings
In a medium saucepan, mix teh tapioca, sugar, eggs, cardamom, and cinnamon until smooth.
Stir in the milk.
Bring to a boil over medium heat.
Reduce the heat to low and simmer, stirring constantly, for 5 minutes.
Remove from the heat and stir in the cherries, blueberries, or raisins and vanilla.
Pour into a serving bowl and cover the surface with plastic wrap.
Refrigerate until cold.
1/3 cup sugar
2 large eggs
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
4 cups fat-free milk
1/4 cup dried cherries, blueberries, or raisins
1 tsp. vanilla extract
8 servings
In a medium saucepan, mix teh tapioca, sugar, eggs, cardamom, and cinnamon until smooth.
Stir in the milk.
Bring to a boil over medium heat.
Reduce the heat to low and simmer, stirring constantly, for 5 minutes.
Remove from the heat and stir in the cherries, blueberries, or raisins and vanilla.
Pour into a serving bowl and cover the surface with plastic wrap.
Refrigerate until cold.
