Egg-free, Gluten-free Cranberry Tapioca Cream

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup cranberries, fresh (frozen)
• 1 cup water
• 4 tablespoons honey or 4 tablespoons rice syrup or 4 tablespoons agave syrup
• 2 tablespoons tapioca (small pearls)
• 1 tablespoon rice flour
• 1 pinch salt
• 1 teaspoon vanilla
• 1/2 cup whipping cream

Recipe

• 1 in a pot combine cranberries, water, honey or syrup, salt.
• 2 bring to a boil and simmer for two or three minutes, then add tapioca pearls, reduce to lowest heat and cover the pot.
• 3 let rest on low heat for 30 minutes.
• 4 stir in vanilla.
• 5 stir in the rice flour and bring again to a boil, stirring constantly.
• 6 remove from heat, let stand for five minutes, then fill into a bowl.
• 7 let cool completely and refrigerate until the pudding is set, about 2 hours.
• 8 whip cream and fold whipped cream into cranberry pudding.
• 9 fill into two small bowls or glasses and serve.
• 10 or for more decorative serving: divide cranberry mixture between two glass bowls, drop half of the whipped cream onto each portion and swirl the cream into the cranberry pudding.