Strawberries-and-Cream Parfaits

From EatingWell: Spring 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

6 servings, about 1 cup each

Active Time: 25 minutes

Total Time: 3 1/2 hours (including chilling time)

Nutrition Profile

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

Preparation

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.

Tips & Notes

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

Per serving: 256 calories; 9 g fat (5 g sat, 3 g mono); 63 mg cholesterol; 40 g carbohydrates; 6 g protein; 2 g fiber; 76 mg sodium; 439 mg potassium.

Nutrition Bonus: Vitamin C (110% daily value), Calcium (20% dv).

2 Carbohydrate Serving

Exchanges: 1/2 low-fat milk, 1 1/2 other carbohydrate