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.
| Prep Time: | 25 minutes |
| Ready in: | 3 1/2 hours (including chilling time) |
| Yield: | 6 servings, about 1 cup each |
| Ease of Prep: | Moderate |
| 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 | |
Recipe Directions
- Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
- 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.
- 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.
- 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.
Prepare through Step 2 up to 1 day ahead. Once assembled, serve immediately or cover and chill for up to 2 hours.
Health Advantages: low sodium, high calcium, diabetes appropriate, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 256 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 40 g | Dietary Fiber: | 2 g | Cholesterol: | 63 mg | |||
| Fat: | 9 g | Sodium: | 76 mg | Saturated Fat: | 5 g | |||
| Protein: | 6 g | Potassium: | 439 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Vitamin C (110% daily value), Calcium (20% dv). | |||||||
| Exchanges: | 1/2 low-fat milk, 1 1/2 other carbohydrate | |||||||
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