Strawberries-and-Cream Parfaits

Strawberries-and-Cream Parfaits

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.

Nutirion Profile: Gluten Free Diet Healthy Weight Heart Healthy High Calcium Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 25 min 3 hr 30 min



  • 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

Cooking Instruction

Step 1

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

Step 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.

Step 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.

Step 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.


  • Serving: Per serving
  • Calories: 256
  • Carbohydrates: 40g
  • Fat: 9g
  • Protein: 6g
  • Dietary Fiber: 2g
  • Saturated Fat: 5g
  • Monounsaturated Fat: 3g
  • Cholesterol: 63mg
  • Potassium: 439mg
  • Sodium: 76mg
  • Exchanges: 1/2 low-fat milk, 1 1/2 other carbohydrate
  • Carbohydrate Servings: 2