Berries ‘n Cream Parfaits

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.

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