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. Source: EatingWell Magazine, Spring 2004

Ruth Cousineau
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Ingredients

Directions

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

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  • 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.

Tips

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 Facts

186 calories; 2.3 g total fat; 1 g saturated fat; 37 mg cholesterol; 67 mg sodium. 352 mg potassium; 35.6 g carbohydrates; 2.1 g fiber; 28 g sugar; 5.8 g protein; 298 IU vitamin a iu; 60 mg vitamin c; 34 mcg folate; 174 mg calcium; 1 mg iron; 28 mg magnesium; 15 g added sugar;