Berries ‘n Cream Parfaits

May 13, 2011 by Leanne Vogel September 1, 2014

Raspberry puree, homemade coconut yogurt, vanilla protein yogurt, and lime marinated strawberries topped with coconut and fresh mint leaves.

Ingredients

Yogurt layer

• 2 cups homemade coconut yogurt

Raspberry sauce

• 1 cup raspberries, puréed
• 2 teaspoon arrowroot powder, diluted in 2 tablespoon water
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon lemon juice

Granola layer

• 1 cup willy vanilly [protein] granola

Strawberry topping

• 2 cups strawberries, diced
• 1 tablespoon apple juice
• 2 teaspoon coconut sugar
• Zest of 1 lime
• Juice from 1 lime
• 1 teaspoon chopped fresh mint, optional
• 2 tablespoon unsweetened shredded coconut

Instructions

1. To make the strawberry topping: mix the apple juice, coconut sugar, lime zest, and lime juice in a medium sized bowl. Add the strawberries and place the bowl in the fridge for 30 minutes.
2. To make the raspberry sauce: dilute arrowroot powder with cool water. Set aside. Heat the raspberry purée and lemon juice in a small pot on medium heat, whisking for 2-3 minutes. Add the arrowroot mixture to the raspberry mixture and continue to whisk until boiled. It should get thicker over 2-5 minutes. Once you’ve reached the desired thickness, allow to cool before dividing between two glasses.
3. Bringing it all together: raspberry sauce should already be at the bottom of your two glasses. Top with yogurt, then granola, strawberries. Repeat once more and top with mint leaves and shredded coconut.

Nutrition Information Per Serving