Berries ‘n Cream Parfaits

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

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4


Yogurt layer

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

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


  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.

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Nutrition Information Per Serving

  • Calories: 211
  • Calories from Fat: 169
  • Total Fat: 18.8
  • Saturated Fat: 5.8 g
  • Sodium: 17 mg
  • Carbs: 53.8 g
  • Dietary Fiber: 9.1 g
  • Net Carbs: 44.7 g
  • Sugars: 27.4 g
  • Protein: 12.8 g