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Blueberry tapioca marshmallow-crunch with goat milk yogurt

Quantity :


Cooking time :

Preparation time:


For blueberry farce : 
¼ cup sweet blueberry jam with fruit juice (60 ml)
¼ cup fresh blueberries (60 ml)

For marshmallow-crunch : 
2 cups milk (500 ml)
1 pinch of salt
2 tablespoons sugar (15 ml)
1 teaspoon vanilla (5 ml)
¾ cup small-grain tapioca (180 ml)
2 eggs (white and yoke separated)
10 tablespoons icing sugar (150 ml)
1 box Val Nature granola bars of choice, crumbled (230 g )

For goat milk yogurt cup : 
2 to 3 Val Nature granola bars of choice, crumbled (80 à 120 g)
1 cup Liberté goat milk yogurt (250 ml)
½ cup fresh blueberries (125 ml) (optional)
½ cup maple syrup (125 ml)


Prepare blueberry farce by mixing jam with blueberries. If bluberries are big, cut them in half. Put aside.
In a saucepan, mix milk with salt, sugar and vanilla. Boil. Progressively add tapioca and cook on light fire for 10 minutes, stirring constantly. Add egg yokes. Heat on light fire and stir until getting a thicker texture.
With an electric mixer, beat the egg whites at high speed until obtaining firm peaks. Add in icing sugar and whip for 30 seconds. Add tapioca to egg whites. Refrigerate for an hour.
Spread a 30 cm plastic sheet on your work surface. Oil the sheet and spread half the tapioca. Oil a second plastic sheet and cover the tapioca. Shape the tapioca into a 20 cm X 10 cm rectangle of about 5 mm thick. Repeat the steps with the remaining tapioca and shape another rectangle. Remove top sheet. Spread 2 cm of blueberry farce at the middle of each rectangle.
Let cool. Put crumbled granola bars in a deep plate and roll tapioca in them. Refrigerate until serving.
In cups, split crumbled granola bars. Cover each serving of 25 ml (5 teaspoons) of plain goat milk yogurt.If wanted, add blueberries in yogurt. Coat every portion of 15 ml (1 tablespoon) maple syrup.

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