Strawberries-and-Cream Parfaits

Prep time: 25 minutes start to finish

Start to finish:  3 1⁄2 hours (including chilling time)

We jazzed up old-fashioned tapioca pudding. Grinding the tapioca in a blender makes the texture creamier, maple syrup adds sweetness and whipping cream gives these airy parfaits a luxurious finish.

To make ahead:  Prepare through Step 2 up to 1 day ahead. Once assembled, serve immediately or cover and chill for up to 2 hours.

• 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. 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.
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.

Excerpted from THE EATINGWELL DIABETES COOKBOOK

Copyright 2005 by Joyce Hendley and the Editors of EatingWell Magazine.

Reprinted with permission of the publisher, The Countryman Press.
W. W. Norton & Company, Inc.

To order, visit www.countrymanpress.com or call 1-800-245-4151.