Berries and Cream Parfaits
Cook Time:
15
Minutes
Difficulty:
Medium
Serves Up To:
2
Servings
Nutrition Information
| Total Fat | 13.0 g |
|---|---|
| Cholesterol | 37.1 mg |
| Sodium | 334.4 mg |
| Potassium | 264.4 mg |
| Total Carbohydrates | 65.5 g |
|---|---|
| Dietary Fiber | 4.1 g |
| Sugars | 26.4 g |
| Protein | 4.2 g |
Ingredients
- 4 slices of pound cake; cubed (I used Sara Lee® All-Butter Frozen Pound Cake)
- 1 cup Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Unsweetened Vanilla Almondmilk
- 1 vanilla been; scraped
- 2 cinnamon sticks
- 1 Tbsp sugar; optional
- 1/4 cup raspberry jam
- 1/2 cup raspberries
- 1/2 cup sliced strawberries
- Whipped cream & mint; for garnish
Directions
- 1
Using a sharp knife, split the vanilla been lengthwise and using the back of the knife, scrape out the seeds. In a small saucepan combine Almond Breeze, the scraped vanilla bean seeds, vanilla been pod, cinnamon sticks and sugar. Note: If you are using Vanilla Almond Breeze you can skip the sugar.
- 2
Bring mixture to a simmer over medium-low heat, whisking to break up the vanilla bean seeds. Remove from heat and allow to cool completely. Remove cinnamon and vanilla bean pod and refrigerate until cold.
- 3
In a parfait glass layer cubed pound cake, a drizzle of the chilled vanilla bean Almond Milk mixture, a drizzle of jam, and a few berries. Repeat layers until you have reached the top of your glass. Finish with an extra drizzle of the vanilla bean cream.
- 4
Top with whipped cream and a sprig of mint.
Made with these products:
Courtesy of: Freutcake
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