Strawberry and Cream Parfaits

Ingredients:

1/4 cup quick-cooking tapioca
3 cups low-fat milk
1/2 cup maple syrup
1 large egg, lightly beaten
1 1/2 tsp vanilla extract
2 pints strawberries, hulled and sliced
1/2 cup whipping cream
Fresh mint for garnish

Grind tapioca in blender or coffee grinder until it is a fine granular powder. Whisk milk, maple syrup, egg and tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until mixture comes to a full boil. Remove from heat, stir in vanilla and transfer to medium bowl. Place plastic wrap directly on surface of the mixture; refrigerate until chilled.

Whip cream in chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula. Spoon 1/4 cup strawberries into each of six 8-ounce parfait or wine glasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with mint. 6 servings.