| 3 tbsp | Quick-cooking tapioca |
| 3 cups | Low-fat milk |
| 1/3 cup | Plus 2 tbsp granulated sugar |
| 1 large egg | |
| 1 tsp | Grated orange zest |
| 2 tbsp | Orange liqueur |
| 1 tsp | Pure vanilla extract |
| 2 pints | Strawberries, hulled and sliced |
1. In a blender, grind tapioca to a fine powder. Add milk, 1/3 cup sugar, egg and orange zest; blend until smooth. Pour into a heavy saucepan and bring to a boil, stirring constantly, over medium heat. Remove from heat and stir in 1 tablespoon orange liqueur and vanilla. Let pudding cool for 20 minutes, stirring occasionally to prevent a skin from forming.
2. In a large bowl, toss berries with remaining 2 tablespoons sugar and 1 tablespoon orange liqueur. Let stand for 10 minutes.
3. Layer strawberries and pudding in six 8-ounce parfait glasses or wineglasses: Divide one-third of the berries among the glasses; top with half of the pudding. Top with half of the remaining berries and then all of the remaining pudding. Top with the remaining berries. Cover with plastic wrap and chill for several hours before serving.
Reprinted with permission of EatingWell, The Magazine of Food & Health