Lemon-Berry Parfait

A Paleo-friendly Lemon-Berry Parfait dessert.
Lloyd Lemmerman
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  • Yield: 4 servings

A refreshing, paleo-perfect parfait topped with an easy-to-make whipped creme topping-- ideal for springtime!

Ingredients

1/3cup 1-Minute Whipped Creme Topping for garnish
1 lemon, a Meyer lemon if possible
1 orange
1cup unsweetened coconut milk, as thick as possible (Lite coconut milk or coconut milk beverage in a carton will not work, as they are too thin.)
1/3cup Natural chicory root sweetener (Not Baking).
1/2cup raw cashews, soaked for two hours and well drained
1teaspoon pure vanilla extract
3tablespoons melted coconut oil (place in lukewarm water to melt oil)
1 1/2 tablespoons agar flakes
1/3 cup unsweetened coconut milk
1cup mixed berries. cut into bite-size pieces for layering. (All berries are wonderful. I like raspberries, blueberries, and strawberries).
1/2 cup raw nuts, soaked if possible, for layering
1-Minute Whipped Creme Topping
14ounces (one can) very thick unsweetened canned coconut milk, such as Thai Kitchen
2tablespoons Natural chicory sweetener (Not Baking).
1teaspoon pure vanilla extract

Instructions

  1.  Prepare  ½ cup  of Whipped  Crème  Topping.  Have ready all the ingredients at room temperature. Get out four tall glasses for the parfait.
  2. Zest the lemon and orange into the blender. With a sharp knife, cut away the outer white pith from both lemon and orange. Slice both fruits, seed them with the tip of a knife, and place in the blender. Add the 1 cup of coconut  milk, sweetener, cashews, vanilla, and coconut oil. Blend until smooth and creamy.
  3. In a shallow nonstick pan over medium heat, stir the agar into the ⅓ cup of coconut  milk. Cook and stir gently for 2 to 3 minutes until it is bubbly and gummy, and the flakes begin to dissolve. Add the agar mixture to the blender immediately, and blend well to remove any lumps.
  4. To assemble: In each tall glass, layer the lemon cream pudding  with mixed berries and nuts. I usually do two layers of each.
  5. Refrigerate the glasses for 1 hour, or until the pudding thickens. Top with Whipped Crème.

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1-Minute Whipped Crème Topping

  1. Chill the coconut milk in the can for 4 to 8 hours, until it thickens into a lovely cream. Open the can and pour off the thin milk from the bottom to use in something else. Spoon the thickest part of the coconut cream into a small bowl.
  2. Whisk in the sweetener and vanilla. Serve!

Reprinted with permission from Paleo Desserts by Jane Barthelemy. Lifelong Books, 2012