Strawberries-and-Cream Parfaits

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.

Serves 6 Prep Time 25 min. Total Time 210 min.

Nutrition Profile: Gluten Free Diet Healthy Weight Heart Healthy High Calcium Low Calorie Low Cholesterol Low Sat Fat Low Sodium


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


Step 1
Grind tapioca in a blender or coffee grinder until it is a fine granular powder.

Step 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.

Step 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.

Step 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.


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

Mango-Passion Fruit Smoothie

Mango-Passion Fruit Smoothie

Tangy passion fruit pairs well with mango in this tropical-flavored smoothie.

Serves 2 Prep Time 5 min. Total Time 5 min.

Nutrition Profile: Healthy Weight Heart Healthy High Calcium High Potassium Low Calorie Low Cholesterol Low Sat Fat Low Sodium


1 ripe mango, peeled and diced (1 cup)

2/3 cup nonfat vanilla yogurt

1/3-1 cup frozen passion fruit juice concentrate

1/4 cup water

2 ice cubes, crushed


Step 1
Combine mango, yogurt, 1/3 cup juice concentrate, water and crushed ice in a blender; cover and blend until smooth and frothy. Add more concentrate, if desired. Serve immediately.