Strawberry-Tapioca Parfait Recipe - Cooking Index
Strawberry-Tapioca Parfait Recipe - Cooking Index
| 3 cups | 711ml | Skim milk |
| 4 tablespoons | 60ml | Sugar |
| 3 tablespoons | 45ml | Quick-cooking tapioca |
| 1 | Egg white - lightly beaten | |
| 1 teaspoon | 5ml | Vanilla extract |
| 3 cups | 711ml | Strawberries - hulled and sliced |
| Mint sprigs |
In a large nonstick saucepan, combine the milk, 2 tablespoons of the sugar, the tapioca and egg white. Cook over medium heat, stirring constantly, until the mixture boils and thickens, 5 to 6 minutes. Remove from the heat and stir in the vanilla. Refrigerate, covered, until chilled, at least 2 hours.
In a small bowl, combine the strawberries and the remaining 2 tablespoons of the sugar; refrigerate, covered, until chilled, 1 to 2 hours.
In 6 parfait glasses, alternately layer the tapioca mixture and the strawberries, making 2 layers of each. Serve at once, garnished with the mint.
This recipe yields 6 servings.
Per Serving: 121 Calories, 1 g Total Fat, 0 g Saturated Fat, 2 mg Cholesterol, 96 mg Sodium, 24 g Total Carbohydrate, 2 g Dietary Fiber, 5 g Protein, 162 mg Calcium.
Serving Provides: 1 Fruit/Vegetable, 60 Bonus Calories.
Points Per Serving: 2.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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