OK, so I wanted to make a sago pudding however sago was not available online, so I bought tapioca instead. The two taste similar but Tapioca is made from the "starchy root of the cassava tree, whereas sago is made from the inner part, or pith, of the stem of the sago palm tree".
This dessert is lovely as it is not real sweet due to the slight bitterness of raspberries, which are also one of the healthier foods.
If you want even less calories, use a skim milk and less sugar, or use sago and water, instead of milk. The tapioca packet said boil with MILK, so I did this!
I have used frozen raspberries, however you could do the same with fresh ones.
Preparation Time: 10 minutes plus soaking time
Cooking Time: 15 minutes
Makes: 4 - 5 servings
Ingredients ½ cup tapioca
2 cups low fat milk
70 g coconut sugar
2½ cups frozen raspberries
Thickened cream (optional)
Soak the tapioca in the milk for about an hour.
Bring it to the boil, and simmer, stirring sometimes, until the tapioca is done - this will take about 10 - 15 minutes.
Add the sugar and stir until it is dissolved.
Remove it from the heat and crush the raspberries roughly (or you could put it through a sieve if you do not want the gritty bits - however I loved these bits in it).
Stir through the tapioca.
Put some in serving dishes, cover, and allow to set. Add a raspberry for decoration.
Eat either cold or at room temperature, with cream if you are not worried about calories!