Blueberry & Lemon Cream Parfaits

Blueberry & Lemon Cream Parfaits are a low sugar, non-dairy treat that looks way more complicated than it is. No special equipment needed!

Now that the weather has warmed a bit (finally!), maybe you are ready for something lighter on your dessert plate.

Assuming you have dessert.

But of course you do.

Because dessert.

Anyway…

In French, the word “parfait” means “perfect.”  A little parfait after dinner is just the right amount of sweet to finish off your meal.  This recipe requires no special equipment (microwave, bowls, fork), is low in sugar, and *could* even be considered nutritious.  The hardest thing about making these is the waiting, so be patient and plan ahead.  Start it one day ahead of when you want to serve.  And include the kiddos!

One last thing.  Before you ask me, I haven’t tried these with fresh blueberries because I wanted something that could be made year round, AND frozen berries are less expensive than fresh.  If you want to try them with fresh berries, knock yourself out!  Then let me know how it went.  🙂

Happy spring!

💗,

Wendi

Blueberry & Lemon Cream Parfaits

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Treats and SnacksCuisine: AIP, PaleoDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

3

minutes

Refrigerate

12

hours

Blueberry & Lemon Cream Parfaits are a low sugar, non-dairy treat that looks way more complicated than it is. No special equipment needed!

Ingredients

• 1 cup 1 full fat coconut milk

• 1.5 TBSP 1.5 + 1.5 TBSP arrowroot starch, divided

• 1 TBSP 1 pure maple syrup

• 1 TBSP 1 freshly squeezed lemon juice

• 1/2 tsp 1/2 alcohol free vanilla

• 2 cups 2 frozen blueberries

Directions

• Start this recipe the day before you want to serve it. Stir a can of coconut milk before measuring.  Put one cup of coconut milk in a bowl.  Whisk in 1.5 tablespoons of arrowroot starch, maple syrup, lemon juice and vanilla.  Refrigerate overnight, uncovered.
• The next day, place frozen blueberries in a heat-safe bowl.  Microwave on high for two minutes.  Squish every berry with a fork so that the juices squirt out.  (Mind your clothes!)  Stir in 1.5 tablespoons of arrowroot starch.  Microwave another 30 seconds.  Stir again.  Let cool completely at room temperature – at least 30 minutes.
• Starting with berries, layer blueberries and lemon cream in 4 small ice cream glasses, or jelly jars.  Refrigerate until ready to serve – at least one hour.
• Garnish just before serving with maybe a few thawed berries, some lemon zest, a sprig of mint, or all of the above!

Notes

• This recipe will not work with Trader Joe’s coconut milk!  I love TJ’s, but their coconut milk, while inexpensive, is not thick enough.  Bummer, Trader Joe’s.  🙁

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