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Ingredients

• 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

Description

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 Luxuri

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