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.

RECIPE OVERVIEW
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

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

COOKING DIRECTIONS

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.

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.

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Strawberries-and-Cream Parfaits

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