- Cook Time
- Prep Time
- 6 ServingsServings
- 1/4 cup Quick cook tapioca
- 3 cups Low-fat milk or unsweetened soy milk
- 1/2 cup Maple Syrup
- 1 Large egg
- 1 1/2 teaspoons Vanilla extract
- 2 pints hulled and sliced strawberries
- 1/2 cup whipping cream
- 6 Mint sprigs
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.
Source: © 2010, Courtesy of United Soybean Board