Name: Strawberries-and-Cream Parfaits
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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

Strawberries-and-Cream Parfaits

Prep Time 15

Cook Time 10

Total Time 25

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Servings

Ingredients

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

Instructions

Preparation

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.