Go Back
–+ servings

No Dairy Lemon Berry Parfait

Catherine BarclayCatherine Barclay
A silky, citrus‑bright lemon cream layered with juicy blueberries, ruby pomegranate, and crisp granola. Light, fresh, and naturally sweet, this parfait balances zesty lemon with the gentle richness of silken tofu for a wholesome, vibrant treat.
Print Recipe Pin Recipe
Course Dessert
Servings 4 servings

Ingredients
  

  • ½ cup fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 2 tbsp cornflour (arrowroot)
  • ⅓ cup pure maple syrup
  • ⅓ cup unsweetened plant milk
  • 1 block soft silken tofu drained
  • 1.5 cups blueberry
  • 1 cup pomegranate seeds
  • 1 cup granola

Instructions
 

  • In a blender combine the silken tofu, lemon juice and zest, maple syrup and plant milk and blend until well combined
  • Transfer the mix into a small saucepan, whisk together with the cornflour until completely smooth without lumps and starting to thicken.
  • Move to a large glass bowl and refrigerate until it thickens more.
  • In four dessert glasses, layer the lemon cream, then a mix of berries, pomegranate seeds and granola, then layer again with the lemon cream. Top with the pomegranate or chopped nuts. Chill again before serving.
Keyword Fiber rich, Fibre rich, no oil, parfait, plant-based, vegan, wfpb, wholefood
Tried this recipe?Let us know how it was!