Sour Cherry Sago

A super easy and tangy dessert with a good dose of sour cherries. Sour cherries are loaded with phytonutrients that fight inflammation!

IngredientsSour Cherry Sago

  • ⅓ cup sago pearls (or seed tapioca)
  • 2 tablespoons maple syrup
  • ½ cassia stick        
  • 250 g (about 1 ½ cups) drained pitted sour cherries in syrup (Morello cherries)


  1. Place sago in a bowl and cover over with cold water. Leave to soften overnight, then drain and rinse excess starch before use.
  2. Place 400 ml water in a small saucepan and bring to the boil. Add sago, maple syrup and cinnamon and simmer for approximately 15 minutes, stirring constantly, until the pearls turn transparent.
  3. Mix through cherries and simmer for a further 5 minutes, stirring occasionally. The mixture should turn a lovely pink and be sticky and gelatinous.
  4. Remove from heat and divide into four individual ramekin dishes (about ½ cup per dish). Cover with cling wrap and refrigerate for at least three hours to set before serving chilled. Serve with a dollop of vanilla bean yoghurt.

Serves 4 

Per serve: energy 547 kJ (131 Cal); protein 1 g; fat 0 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 32 g; fibre 1 g; calcium 18 mg; iron 1 mg; sodium 4 mg