Total time: 3 1/2 hours (including chilling time)
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. 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.
Per serving: 256 calories; 9g fat (5g sat, 3g mono); 63mg cholesterol; 40g carbohydrates; 6g protein; 2g fiber; 76mg sodium; 439mg potassium.
Nutrition bonus: Vitamin C (110% daily value), Calcium (20% dv).
2 Carbohydrate Servings
Exchanges: 1/2 low-fat milk, 1 1/2 other carbohydrate