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Two glasses filled with cubes of pound cake, fresh berries, whipped cream, and mint leaves, with gold spoons, set on a red and white cloth.

Berries and Cream Parfaits

Cook Time:
15 Minutes
Difficulty:
Medium
Serves Up To:
2 Servings

Nutrition Information

Total Fat
13.0 g
Total Carbohydrates
65.5 g
Cholesterol
37.1 mg
Sodium
334.4 mg
Potassium
264.4 mg
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 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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