Berries ‘n Cream Parfaits

by September 1, 2014

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:




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.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

18.8 g

Saturated Fat:

5.8 g


17 mg


53.8 g

Dietary Fiber:

9.1 g

Net Carbs:

44.7 g


27.4 g


12.8 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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