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Green Tea Breakfast Tapioca https://www.metro.ca/userfiles/image/recipes/tapioca-au-the-10056.jpg PT10M PT04M PT49M
In a saucepot, combine the soy beverage, the tea bags and the honey. Bring slowly to a boil and remove from the heat. Let the soy beverage infuse for 10 minutes. When it is well infused, remove the tea bags and throw them out. Add the tapioca and the beaten egg to the soy beverage. Let the mixture rest, off the heat for 10 minutes. Put the saucepot back on the stovetop and bring to a boil, making sure to stir constantly. Boil for one minute and remove from the heat. Let it rest 15 minutes, stirring once in a while. In the meantime, combine the mangoes and the bananas in a container. With the hand blender, crush the pulp until it becomes a nice smooth purée. Divide the fruit purée into 4 tall glasses and reserve. When the resting time is finished, pour a quarter of the tapioca in each glass on top of the fruit purée (a small amount of tapioca will find it’s way on the bottom of the fruits but you will still be able to see the 2 distinct colors). Place the glasses in the refrigerator until the next morning. Serve with more fresh fruits.
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2 2/3 cups (660 mL) unsweetened soy beverage 2 bags green tea 2 tsp. (10 mL) honey 2 1/2 tablespoon minute tapioca 1 egg, beaten 2 mangoes, peeled and pits removed 2 bananas, peeled
Green Tea Breakfast Tapioca

Green Tea Breakfast Tapioca

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2 Votes
4
Green Tea Breakfast Tapioca
0:10
Preparation
0:04
COOKING
0:49
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 2/3 cups
    (660 mL)
    unsweetened soy beverage
  • 2
    bags green tea
  • 2 tsp.
    (10 mL)
    honey
  • 2 1/2 tablespoon
    minute tapioca
  • 1
    egg, beaten
  • 2
    mangoes, peeled and pits removed
  • 2
    bananas, peeled
Imprimer ma sélection

Preparation

In a saucepot, combine the soy beverage, the tea bags and the honey.

Bring slowly to a boil and remove from the heat.

Let the soy beverage infuse for 10 minutes.

When it is well infused, remove the tea bags and throw them out.

Add the tapioca and the beaten egg to the soy beverage.

Let the mixture rest, off the heat for 10 minutes.

Put the saucepot back on the stovetop and bring to a boil, making sure to stir constantly.

Boil for one minute and remove from the heat.

Let it rest 15 minutes, stirring once in a while.

In the meantime, combine the mangoes and the bananas in a container.

With the hand blender, crush the pulp until it becomes a nice smooth purée.

Divide the fruit purée into 4 tall glasses and reserve.

When the resting time is finished, pour a quarter of the tapioca in each glass on top of the fruit purée (a small amount of tapioca will find it’s way on the bottom of the fruits but you will still be able to see the 2 distinct colors).

Place the glasses in the refrigerator until the next morning.

Serve with more fresh fruits.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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