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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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