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Recipe for Fruited “Yogurt” Parfait | Almanac.com

Fruited “Yogurt” Parfait

Photo Credit
Becky Luigart-Stayner
Yield
Makes 2 servings
Credit
June Taylor, Indian Wells, California

Fruited “Yogurt” Parfait

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This Fruited “Yogurt” Parfait is a delectable frozen treat, especially for those who can’t eat dairy. Why the quotes around “Yogurt”? We use cashew paste to replace the yogurt component. Try it as is, or make and freeze the “yogurt.” It makes a great substitute for ice cream—with less calories and added protein!

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Ingredients
2 cups raw cashews, soaked in water to cover overnight or for 6 to 8 hours, drained
6 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1/2 cup ground chia seeds
2 cups blackberries
2 cups blueberries
2 cups raspberries
2 cups sliced strawberries
2 cups sliced nectarines
1/2 cup date paste (see below)
Instructions

Combine cashews, lemon juice, sea salt, chia seeds, and 4 cups water in a blender or food processor and process until smooth and creamy. Transfer to covered container and refrigerate until ice cold. (Put into freezer for quicker chill time.) This is the “yogurt.”

In a glass jar or bowl with lid, layer “yogurt,” fruit, and date paste, alternately. For a sweeter combination, add more date paste with each layer. Top with “yogurt” and cover. Refrigerate for 2 to 4 hours, or until ice cold. Mixture thickens as it chills.

Date Paste

Ingredients
6 pitted dates
Instructions

Soak six pitted dates in water to cover in a jar until they are very soft (best done the day before). Then, “mash” the dates in the water against the side of the jar with a teaspoon.