Strawberries-and-Cream Parfait
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
Cooking Directions
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.
Nutrition Info
- Serving: Per serving (makes 6)
- Calories: 256
- Carbohydrates: 40g
- Fat: 9g
- Protein: 6g
- Dietary Fiber: 2g
- Saturated Fat: 5g
- Monounsaturated Fat: 3g
- Cholesterol: 63mg
- Potassium: 439mg
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