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    Strawberries-and-Cream Parfaits

    WebMD Recipe from

    Strawberries-and-Cream Parfaits

    To celebrate spring's fresh strawberries, our Test Kitchen jazzed up old-fashioned tapioca pudding. Grinding the tapioca in a blender makes the texture creamier, maple syrup adds seasonal sweetness and whipping cream gives these airy parfaits a luxurious finish.

    This Recipe Is:
    Prep: 25 minutes | 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.


    Nutritional Information

    Makes: 6 servings, about 1 cup each
    • Calories186
    • Fat2 g
      • Saturated fat1 g
    • Cholesterol41 mg
    • Carbohydrates36 g
      • Dietary fiber2 g
    • Protein6 g
    • Sodium67 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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