Fruited “Yogurt” Parfait

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This Fruited “Yogurt” Parfait recipe comes from our newest cookbook. Why the quotes around “Yogurt?” We use cashew paste to replace the yogurt component of this delectable treat! Try it as is, or make and freeze the “yogurt.” It makes a great substitute for ice cream. Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit:

Becky Luigart-Stayner

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.