Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Roasted Mixed Berry Topped Tapioca Pudding
Roasted Mixed Berry Topped with Tapioca Pudding is a super simple and delicious treat that's perfect for late night cravings.
Prep Time
45
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Servings:
2
servings
Author:
Miranda Couse
Ingredients
6
ounces
fresh blackberries
3-4
ounces
fresh raspberries
2
tablespoons
granulated sugar
2
cups
Kozy Shack tapioca pudding
4
mint leaves
for garnish
Instructions
Preheat oven to 425 degrees.
In a small bowl, add in the fresh blackberries and raspberries.
Add in the granulated sugar and stir until the berries are coated in the sugar. Let sit for 15 to 20 minutes.
Line an 8x8 inch with tin foil. Pour the berries and the juices into the prepared pan.
Place in the oven and bake for 20 minutes.
Pour the berries and juice into a heat proof bowl and let cool. Place in the fridge to chill.
Scoop out 2 cups of pudding and divide it into two bowls. Divide the berries in half and add half to each bowl of pudding.
Add two mint leaves to each pudding and serve.
Notes
To store any leftover roasted mixed berry topping with tapioca pudding, store in the refrigerator in an air tight container for up to 5 days.
Nutrition
Calories:
190
kcal
|
Carbohydrates:
46
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
0.04
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
142
mg
|
Potassium:
218
mg
|
Fiber:
8
g
|
Sugar:
35
g
|
Vitamin A:
281
IU
|
Vitamin C:
30
mg
|
Calcium:
41
mg
|
Iron:
1
mg