Recipe courtesy of EatingWell.com

Strawberries-and-Cream Parfaits

To celebrate spring's fresh strawberries, our Test Kitchen jazzed up old-fashioned tapioca pudding. Grinding the tapioca in a blender makes the texture creamier, maple syrup adds seasonal sweetness and whipping cream gives these airy parfaits a luxurious finish.
Save Recipe
  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 25 min
  • Cook: 3 hr 5 min
  • Yield: 6 servings, about 1 cup each
  • Nutrition Info
Share This Recipe

Ingredients

1/4 cup quick-cooking tapioca

3 cups low-fat milk or unsweetened plain soymilk

1/2 cup maple syrup

1 large egg, lightly beaten

1 1/2 teaspoons vanilla extract

2 pints strawberries, hulled and sliced

1/2 cup whipping cream

6 sprigs fresh mint for garnish

Directions

  1. Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
  2. Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.
  3. Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.
  4. Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.