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Berries and Cream Parfaits

Cook Time:
15 Minutes
Serves Up To:
2 Servings

Nutrition Information

Total Fat13.0 g
Total Carbohydrates65.5 g
Cholesterol37.1 mg
Sodium334.4 mg
Potassium264.4 mg
Dietary Fiber4.1 g
Sugars26.4 g
Protein4.2 g


  • 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


  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:

Unsweetened Original Almondmilk
Unsweetened Original Almondmilk
Unsweetened Vanilla Almondmilk
Unsweetened Vanilla Almondmilk
Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Vanilla Almondmilk
Shelf Stable Unsweetened Vanilla Almondmilk

Courtesy of: Freutcake