Egg-Free, Gluten-Free Cranberry Tapioca Cream

1. 1

   In a pot combine cranberries, water, honey or syrup, salt.

2. 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. 3

   Let rest on low heat for 30 minutes.

4. 4

   Stir in vanilla.

5. 5

   Stir in the rice flour and bring again to a boil, stirring constantly.

6. 6

   Remove from heat, let stand for five minutes, then fill into a bowl.

7. 7

   Let cool completely and refrigerate until the pudding is set, about 2 hours.

8. 8

   Whip cream and fold whipped cream into cranberry pudding.

9. 9

   Fill into two small bowls or glasses and serve.

10. 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.

* Per serving · 4 servings · Values may vary.