Image: Catherine Côté
If it isn't already, good-for-the-gut yogurt is about to become a staple in your diet, thanks to this irresistible raspberry coulis-topped dessert.
- 4 cups water
- 1 cup large white tapioca pearls
- 1 1/2 cups plain Greek yogurt
- 3/4 cup almond milk
- 1 tsp pure vanilla extract
- 1/4 cup frozen raspberries
- 2 tbsp granulated sugar
1 To make the tapioca, bring the water to a boil in a large pot. Add the tapioca pearls and cook for 15 minutes. Turn off the heat and let stand for 5 minutes. Drain the tapioca pearls, then rinse them thoroughly under cold water; set aside.
2 In a large mixing bowl, combine the yogurt, almond milk and vanilla extract. Divide between two serving bowls; add the tapioca pearls and stir gently.
3 To make the raspberry coulis, add the raspberries to a small non-stick skillet set over medium heat. Add the sugar and cook, stirring constantly, until the mixture is smooth and saucy. Drizzle a bit of the raspberry coulis over the tapioca; serve.
Prep & cook time: 40 minutes
The consistency of the tapioca pearls depends on the cooking time. The pearls shouldn’t be too soft or too firm. You can also use regular black tapioca, but make sure to read the package instructions to prepare it properly.
Excerpted from Yogurt Every Day by Hubert Cormier. Recipes Copyright © 2017 Hubert Cormier, Photography copyright © 2017 Catherine Côté. Excerpted by permission of Appetite by Random House. All rights reserved.