Sunday, May 13, 2012

Dairy-Free Berry Parfait

This recipe uses a sweet version of my almond cream cheese recipe in place of the usual whipped cream topping. While a very simple recipe, it looks oh-so-fancy served in a wine goblet or champagne flute. I served these as part of Mother's Day brunch and they were a huge hit!

  • 1 pint blueberries
  • 2 large handfuls of strawberries
  • 2 bunches of grapes
  • About a half pint of chilled sweet almond cream cheese (for a sweet version, add 1 Tbsp raw honey and a few drops of vanilla to the recipe when blending)
  1. Wash and dry all your berries. Hull and slice the strawberries; leave blueberries and grapes whole.
  2. Arrange a few handfuls of grapes and blueberries in the bottom of a large wine goblet. Top with sliced strawberries.
  3. Top your berries with a few dollops of sweet almond cream cheese. Take care not to use too much as it will overwhelm the fruit in the glass. About 2 heaping spoonfuls should be plenty. (The pictures here actually have a little too much cream cheese in them.)
Tips for variations:
  1. Add a paleo granola layer for a sweet crunch.
  2. Insert a few whole toasted pecans or almonds into your dollop of cream cheese.
  3. Change the container between a wine goblet, champagne flute, glass tumbler, small ramekin, ice cream sundae bowl, etc.
  4. Make one large parfait by layering all your fruit and cream cheese together in a large glass bowl.
  5. Switch up your fruit by adding in kiwi, raspberries, blackberries, etc.

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