Sink your spoon into this summertime treat: my
Lemonade Parfait.
Dairy-free and filled with lemonade and fresh berry flavor, accented by
nutty crunchy toppings like crushed walnuts and nutty granola.
Lemonade by the Spoonful. This tall tower of lemonade bliss makes
a beautiful dish to serve for breakfast, brunch, an afternoon
pick-me-up or even a lively dessert. My silky lemonade pudding is rich
and creamy with bright fresh lemon flavor in each bite. This
protein-rich, fiber-rich and antioxidant-rich parfait is a pretty summer
treat to feel good about enjoying! Easy recipe too!..
What to do with lovely summer berries? Parfait them!
Silky Surprise. This pudding is so easy to make because it is made using silken tofu. The tofu makes this pudding rich in plant-based protein.
Make to taste. This is a recipe that comes with a basic set of
ingredients and can be modified quite generously to fit your tastes and
what meal you are serving this parfait as. If you are serving it as a
dessert, you can be a bit more generous with the sweetener and coconut
oil. If this is for a healthy breakfast, go a bit lighter on those
ingredients.
For the crunchy accents,
aka crunchies, you can use a wide
variety of favorites. I used crushed walnuts, a sprinkle of freshly
ground flax seeds and some raw cacao granola I had in my pantry. But you
can use any nut or seed you'd like - and any granola variety you have
handy. Or
make your own.
You could even add a few sweet spins on this parfait..
*
Whip it. Add a dollop of fresh
coconut whip in between the silky layers.
*
Leftover Baked Goods. Crumble a homemade
chocolate chip cookie in between the layers. Or a crumbled up muffin will also work.
*
Creative Crunchies. Get creative and add what you crave to
crunch! Granola, crushed vanilla cookies, chopped nuts or ground seeds,
spirulina crunchies,toasted coconut, crushed pretzels or graham
crackers.
*
Fruit Galore. Add a wide variety of fruit slices to the
parfait. Lemonade flavor pairs well with many ingredients. Try mango,
kiwi, berries, banana, citrus, peaches, cherries, apples and more.
*
Fruit Sauce. Add some
fresh raspberry sauce topping.
*
Make it PINK! Make a pink lemonade parfait simply by blending in 2-3 fresh raspberries or strawberries when you blend your pudding.
Or simply follow my recipe below. And let the summertime lemonade refreshment begin!
Lemonade Parfaits with fresh summer berries
Silky Lemonade Pudding
vegan, makes about 1 1/2 cups - pudding makes about 2-3 large parfaits
14 ounces silken tofu (organic)
2 small lemons or 1 large, squeezed + zest from 1 lemon
1/4-1/3 cup maple syrup (grade B) - (agave can be subbed in needed)
1-4 Tbsp organic virgin coconut oil (I used 2 Tbsp)
tiny pinch - 1/4 tsp salt (salt to taste, I used pink Himalayan salt)
optional:
a few drops natural lemon and/or vanilla extract to boost flavor
dash of cayenne (spicy accent)
My Parfait - as shown:
(for each parfait glass)
2 Tbsp crushed walnuts
2 Tbsp raw chocolate granola
1 tsp ground flax seed
1/2 banana, thinly sliced
3-5 strawberries, sliced
a few blueberries or blackberries
fresh lemon zest on top
Directions:
1. Drain your silken tofu and transfer to a bowl. Place in microwave for
10-15 seconds just to warm the tofu a bit. (You want all ingredients to
be room temperature or warmer when blending so that the coconut oil
stays silky.)
2. Juice and zest lemons, remove any seeds from juice.
3. Warm coconut oil so that it is in a liquid state.
4. Add the warmed tofu, a few spoonfuls of the liquid coconut oil, lemon
and zest, optional extract, salt and 1/4 cup maple syrup to a food
processor or high speed blender. I used my Vitamix. Blend starting on
low and move to high until everything is silky smooth. Do a tiny taste
test and add more sweetener and salt as desired. I added 1/3 cup total
maple to my pudding but you may want a bit less or more depending on
your tastes. If you want a richer, more mousse-like pudding, you should
blend in a few more spoonfuls of melted coconut oil.
5. Transfer the pudding to a medium bowl - scraping the sides of the
blender to get every last bit. Place bowl, covered, in the fridge.
6. Chill pudding for at least two hours before serving. Best if chilled
overnight - for maximum firming of the pudding. Cold pudding will be
thicker than warmer pudding due to the coconut oil.
7. Serve by assembling your parfait in layers. Alternate add berries and
crunchy toppings to a tall parfait glass. Garnish with a few pretty
berries and a lemon slice.
