Strawberries-and-Cream Parfaits
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Prep time: 25 minutes
Difficulty: Easy
Makes: 12 servings
Difficulty: Easy
Makes: 12 servings
Prep time: 25 minutes
Makes: 6 servings
Makes: 6 servings
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
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
Directions:
- 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.
- Using an electric mixer or whisk, whip cream 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.
Nutrition information :
|
Calories: 256 Fat: 9g Saturated fat: 5g Mono unsaturated fat: 3g Carbohydrates: 40g |
Protein: 6g Potassium: 439mg Fiber: 2g Cholesterol: 63mg Sodium: 76mg |
Recipe source: EatingWell.com
