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Strawberries-and-Cream Parfaits

Strawberries-and-Cream Parfaits
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1/4 cup Quick cook tapioca
  • 3 cups Low-fat milk or unsweetened soy milk
  • 1/2 cup Maple Syrup
  • 1 Large egg
  • 1 1/2 teaspoons Vanilla extract
  • 2 pints hulled and sliced strawberries
  • 1/2 cup whipping cream
  • 6 Mint sprigs



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.

Source: © 2010, Courtesy of United Soybean Board