Strawberries and Cream Parfaits
From bemontgomery 17 years ago
- 210 minutes to make
- Serves 61
Enjoy dessert with this healthy, diabetes-approved strawberry-filled parfait. Since it's high calcium, it's great for kids and with only 2 1/2 carbs per serving, it's healthy. It's very light, creamy, and airy.
Ingredients
- 1/4 cup quick-cooking tapioca shopping list
- 3 cups low-fat milk or unsweetened plain soymilk shopping list
- 1/2 cup maple syrup shopping list
- 1 large egg, lightly beaten shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 2 pints strawberries, hulled and sliced shopping list
- 1/2 cup whipping cream shopping list
- 6 sprigs fresh mint for garnish shopping list
How to make it
- 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.
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