Creamy Vanilla "Tapioca"
Low-fat, Sugar-free, THM:E, Egg and peanut free - feel free to add pureed fruit to flavor this tapioca. Strawberries are great and make it a nice pink color.
Serves: 5-6 servings
  • 1¾ cups cooked barley, not hot (cook the barley al dente, tender but not mushy)
  • 1 cup unsweetened almond milk, divided
  • ½ tsp. plain gelatin (such as Knox brand - if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ⅛ tsp.)
  • ½ cup low-fat cottage cheese
  • ½ tsp. glucomannan
  • ¼ tsp. salt
  • 3-4 doonks THM Pure Stevia Extract Powder (to taste)
  • 2 tsp. vanilla extract
  1. Boil a half cup of the almond milk, then stir in the gelatin. Set aside.
  2. Meanwhile, blend the other half cup of almond milk, cottage cheese, and glucomannan until completely smooth (I like to use my Ninja single-serve blender cup).
  3. Add the almond milk/gelatin mixture as well as the blended mixture to the barley. Add the salt, sweetener, and vanilla as well. Stir until completely mixed, then refrigerate for several hours until chilled through and thickened. This lets the flavors develop as well. Serve.
  4. I like this tapioca best the first day, but it will keep for a day or two in the fridge.
  5. This recipe makes approximately 2½ cups.
Barley is indeed on plan for Trim Healthy Mamas. Hulled barley is preferred over pearled barley. On the Trim Healthy Mama plan you can have up to ¾ cup of barley as your fuel for an E meal. If the barley in this dessert is your only carbs for your meal, you'll need at least a half cup as your E fuel. If you're eating this along with another carb source in an E meal, make sure that you keep your portions moderate so you don't exceed your 45 gram carb limit.
Feel free to add some pureed fruit to this "tapioca". Chunks of fruit would be great in this as well. I've eaten the vanilla version with some sugar-free maple-flavored syrup, which was great.
Recipe by Briana Thomas at