Strawberries & “cream” recipe

Ingredients

• 2¾ cups (645 ml) rice milk or safe milk alternative
• ¼ cup (50 g) superfine sugar
• 3 tablespoons (108 g) Kraft Minute Tapioca
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (170 g) sliced strawberries
• W hole strawberries, for garnish (optional)

1. Stir together the milk, sugar, and tapioca in a medium saucepan. Let stand 5 minutes. Cook over medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 minutes. Stir in strawberries. Spoon into prebaked tartlet shells. Refrigerate until thoroughly chilled.