Strawberries-and-Cream Parfaits

Strawberries-and-Cream Parfaits

0 Reviews
From: EatingWell Magazine Spring 2004

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  • 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

  • Serving size: about 1 cup
  • Per serving: 186 calories; 2 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 6 g protein; 34 mcg folate; 37 mg cholesterol; 28 g sugars; 15 g added sugars; 298 IU vitamin A; 60 mg vitamin C; 174 mg calcium; 1 mg iron; 67 mg sodium; 352 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1/2 low-fat milk, 1 1/2 other carbohydrate

Reviews 0