Strawberries-and-Cream Parfaits
Recipe from EatingWell

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.


Strawberries-and-Cream Parfaits

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Ingredients
  • 1/4 cup
    quick-cooking tapioca
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  • 3 cups
    low-fat milk, or unsweetened plain soymilk
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  • 1/2 cup
    maple syrup
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  • 1 
    large egg, lightly beaten
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  • 1 1/2 teaspoons
    vanilla extract
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  • 2 pints
    strawberries, hulled and sliced
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  • 1/2 cup
    whipping cream
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  • 6 sprigs
    fresh mint, for garnish
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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.

Tip:
MAKE AHEAD TIP: Prepare through Step 2 up to 1 day ahead. Once assembled, serve immediately or cover and chill for up to 2 hours.

Nutrition information
Per serving: Calories 256, Total Fat 9 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Cholesterol 63 mg, Sodium 76 mg, Carbohydrate 40 g, Fiber 2 g, Protein 6 g, Potassium 439 mg. Daily Values: Vitamin C 110%, Calcium 20%. Exchanges: Reduced-Fat Milk 0.5,Other Carbohydrate 1.5. Percent Daily Values are based on a 2,000 calorie diet
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